PRATIE PLACE

Thursday, April 09, 2009

Passover chocolate mocha orange sponge cake

For the second night seder, I wanted to make a cake, and devised this one out of the ingredients I had. It turned out wonderfully well!

Passover mocha cocoa orange zest sponge cake

9 eggs (preferably from your own hens)
1-1/2 cup white sugar
zest of an orange
3-4 tablespoons of cocoa
7/8 cup matzo cake meal
3 ts freeze-dried coffee dissolved in 1-1/2 tablespoons hot water
jam (your favorite flavor)


Preheat oven to 325 degrees F. Grease a tube pan (I also got a small-sized loaf out of this recipe but you could cram it all in the tube pan).

Separate the eggs. Whip the yolks until light, adding 1 cup sugar and orange zest; whip till the mixture is light and thick. Add cocoa and beat some more.

Beat egg whites and gradually add remaining 1/2 cup sugar, continuing to beat until they form peaks.

Dump the hot water-coffee mix into the yolks, along with half the matzah meal and half the egg whites, fold gently. Then add the rest of the matzoh meal and the rest of the egg whites and fold again. Gently spoon into tube pan (and loaf pan, if you like).

Bake for somewhat less than an hour (check!) check with toothpick or see that sides have shrunk from pan somewhat. Don't overcook it or it will be dry.

Hang upside down on a wine bottle till a bit cooler. While it's still warm turn it onto the plate and spread jam on it so it doesn't dry out.


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