Chocolate Passover Sponge Cake
During the Jewish holiday of Passover, it is traditional to avoid using leavened ingredients such as flour. This sponge cake is made using matzo cake meal and potato starch as the main flours.
This is vegetarian and gluten free recipe. Dish can be prepared in 110 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 1 cup Matzo cake meal
- 1/2 cup Potato starch
- 1/2 cup Cocoa powder
- 1/4 teaspoon Salt
- 6 large Eggs
- 1 + 3/4 cup Granulated sugar
- 1/2 cup Vegetable oil
- 1/2 cup Warm water
- 1/2 teaspoon Vanilla extract
- 1/2 teaspoon Baking powder
Instructions
- Preheat the oven to 325°F (160°C). Grease a 9-inch round springform cake pan.
- In a medium bowl, whisk together the matzo cake meal, potato starch, cocoa powder, and salt.
- In a large mixing bowl, beat the eggs until frothy. Gradually add the sugar, oil, warm water, and vanilla extract, beating well after each addition.
- Gradually add the dry ingredients to the wet ingredients, mixing until well combined. Stir in the baking powder.
- Pour the batter into the prepared cake pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove from the oven and allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, remove the cake from the pan and serve.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 28g10%
- Sugars 20g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.