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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