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Passover Cocoa-Orange Sponge Cake

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    Source: www.hersheys.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B12, H, C, E
    MineralsCopper, Fluorine, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1/4 cup sliced almonds

    2. 7 eggs , separated

    3. 1-1/4 cups sugar , divided

    4. 1/2 teaspoon freshly grated orange peel

    5. 1 tablespoon orange juice

    6. 1/2 cup potato starch

    7. 1/4 cup cake meal

    8. 1/4 cup HERSHEY'S Cocoa

    9. COCOA-ORANGE GLAZE (recipe follows)

    Instructions Jump to Ingredients ↑

    1. Heat oven to 300°F. Line bottom of 10-inch tube pan with parchment paper. Sprinkle almonds evenly in pan.

    2. Beat egg yolks in large bowl until lemon colored. Gradually add 1 cup sugar, beating until thick. Stir in orange peel and juice. Stir together potato starch, cake meal and cocoa; fold into yolk mixture. Beat egg whites in separate large bowl until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Gently fold egg whites into yolk mixture. Pour into prepared pan.

    3. Bake 30 minutes. Without opening oven door, increase temperature to 325°F. Bake 15 minutes or until top springs back when touched lightly. Cool 10 minutes; remove from pan to wire rack. Gently peel off paper. Cool completely. Spread COCOA-ORANGE GLAZE over top. Remaining glaze can be served with cake.

    4. to 16 servings.

    5. COCOA-ORANGE GLAZE: Stir together 1 cup sweet orange marmalade, 1/4 cup HERSHEY'S Cocoa and 1/4 cup water in small saucepan. Cook over medium heat, stirring occasionally, until mixture boils. Strain; discard orange peel. Cool to room temperature. About 3/4 cup glaze.

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