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Cocoa Sponge Cake

Source of Recipe

Rhonda G


List of Ingredients

Cocoa Sponge Cake


7 eggs, separated
1/4 teaspoonsalt
1-1/4 cupssugar, divided
2 tablespoonswater
1 tablespoonorange juice
1/3 cupHERSHEY'S Cocoa
1/4 cupcake meal
1/4 cuppotato starch
1/2 cupground almonds
1 cuppreserves (apricot, raspberry or strawberry)
COCOA CREAM (recipe follows)
Directions
1 Heat oven to 325°F.


Recipe


Heat oven to 325°F.

Beat egg whites with salt in large bowl on medium speed of mixer until soft peaks form.

Gradually add 1 cup sugar, beating on high speed until stiff peaks form. Set aside.

Beat egg yolks in medium bowl until blended.

Gradually add remaining 1/4 cup sugar; continue beating until thick and lemon colored, about 3 minutes.

Add water and orange juice; blend well.

Gradually add egg yolk mixture to egg whites, folding with rubber spatula until blended.

In sieve, place cocoa, cake meal and potato starch; gradually sift over egg mixture, folding gently after each addition until blended.

Fold in almonds.

Spoon batter into ungreased 10-inch tube pan.

Bake 50 to 55 minutes or until cake springs back when touched lightly near center.

Immediately invert pan on heat-proof funnel or bottle.

Cool completely.

Carefully run knife along side of pan to loosen cake; remove from pan.

With long serrated knife, split cake horizontally in thirds.

Spread preserves between layers.

Serve with heaping spoonful of COCOA CREAM for a dairy meal.

12 servings.

COCOA CREAM:

Stir together 1/2 cup sugar and 1/4 cup HERSHEY'S Cocoa in medium bowl.

Add 1 cup (1/2 pt.) cold whipping cream and 1 teaspoon vanilla extract.

Beat until slightly stiffened.

About 2 cups.