Passover Chocolate Sponge Cake

This elegant Passover Chocolate Sponge Cake is a timeless dessert that relies on the power of whipped egg whites for its airy, light texture. Unlike traditional cakes, it uses matzo cake flour, making it compliant with Passover dietary laws while delivering a rich, chocolatey flavor profile. The addition of fresh orange juice and zest brightens the deep cocoa notes, creating a sophisticated balance of sweet and citrusy tastes. Perfect for holiday gatherings or as a special treat, this cake is moist yet tender, with a delicate crumb that melts in your mouth. It pairs beautifully with a cup of coffee or a dollop of whipped cream, offering a nostalgic and indulgent finish to any meal.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 6

Calories: 348.3

Dietary: Vegetarian

Description

This elegant Passover Chocolate Sponge Cake is a timeless dessert that relies on the power of whipped egg whites for its airy, light texture. Unlike traditional cakes, it uses matzo cake flour, making it compliant with Passover dietary laws while delivering a rich, chocolatey flavor profile. The addition of fresh orange juice and zest brightens the deep cocoa notes, creating a sophisticated balance of sweet and citrusy tastes. Perfect for holiday gatherings or as a special treat, this cake is moist yet tender, with a delicate crumb that melts in your mouth. It pairs beautifully with a cup of coffee or a dollop of whipped cream, offering a nostalgic and indulgent finish to any meal.

Ingredients

12 Eggs; separated
1 1/2 cup Sugar
2 tablespoon Cold water

Directions

1
Preheat oven to 325&# 194;Â°F (165ÃÂ°C). Grease and flour a 10-inch tube pan with a removable bottom, or line with parchment paper.
2
Separate 12 eggs, placing yolks in a large bowl and whites in a separate clean, dry bowl.
3
Beat the egg yolks and sugar together until the mixture is pale, thick, and fluffy, about 7 minutes.
4
In a small bowl, combine cold water, juice and grated rind of one orange, 1/2 lb grated sweet chocolate, and 3/4 cup matzo cake flour. Stir until smooth.
5
Gently fold the chocolate-flour mixture into the beaten egg yolks until just combined.
6
Using clean beaters, whip the egg whites until stiff peaks form.
7
Gently fold the stiffly beaten egg whites into the chocolate batter in three additions, being careful not to deflate the mixture.
8
Pour the batter into the prepared tube pan.
9
Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
10
Allow the cake to cool in the pan for 10 minutes before removing to a wire rack to cool completely.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 348.3kcal

% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.9mg1%
Total Carbohydrate 90.0g30%
Dietary Fiber 0.0g0%
Sugars 90.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the bowl and beaters used for whipping egg whites are completely clean and dry, as any grease or moisture will prevent the whites from reaching stiff peaks.

Use high-quality unsweetened chocolate for the best flavor. If using chocolate chips, ensure they are finely chopped or melted slightly before folding in.

Do not open the oven door during the first 40 minutes of baking to prevent the sponge from collapsing.

This cake is best served on the day it is made, as the texture can become dry over time. Store any leftovers in an airtight container at room temperature for up to 2 days.

For a richer flavor, you can add 1 teaspoon of vanilla extract to the egg yolk mixture.

Keywords: passover, chocolate, sponge, cake, dessert, matzo, flour, eggs, orange, baking, holiday, gluten-free, citrus, classic, air, light, indulgent, traditional, spring, celebration

Read it online: https://www.chefs-mate.com/recipe/passover-chocolate-sponge-cake/