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Passover Chocolate Sponge Cake That’s Light, Flourless, and Better Than Any Box Mix

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✓ Pesach-friendly. Look for a Pesach hechsher on: cocoa, vanilla, extracts, powdered sugar. Pesach recipes and menu planner

Pareve

This Passover chocolate sponge cake is light and airy without any flour. Whipped egg whites give it structure, Dutch-process cocoa gives deep chocolate flavor, and a little potato starch adds just enough body.

Whipping the Eggs

Separate the eggs carefully, since even a trace of yolk keeps the whites from whipping. Beat the yolks with part of the sugar, oil, water and vanilla, then whip the whites with the rest of the sugar to soft peaks. Fold the whites into the chocolate mixture gently, in stages, so you don’t lose the air. Bake until a tester comes out clean.

Kosher Notes

This cake is pareve, so it can follow a meat Seder meal. Use cocoa, potato starch and vanilla certified kosher for Passover, and check each egg for blood spots.

Storing

The cake improves overnight wrapped at room temperature and keeps for 3 days.

Passover Chocolate Sponge Cake That’s Light, Flourless, and Better Than Any Box Mix
This light, airy Passover chocolate sponge cake proves you don't need flour for amazing texture and rich chocolate flavor.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 10 servings
Course: Dessert
Cuisine: Jewish, Kosher
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 6 large eggs room temperature, separated
  • 3/4 cup granulated sugar divided
  • 1/2 cup Dutch-process cocoa powder sifted
  • 2 tablespoons potato starch
  • 1/4 cup vegetable oil
  • 2 tablespoons warm water
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 tablespoon powdered sugar for dusting, optional

What I use for this recipe

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Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan with oil and dust lightly with cocoa powder.
  2. In a large bowl, whisk egg yolks with 1/2 cup sugar until pale and thick, about 3 minutes. Mix in oil, warm water, vanilla, and salt.
  3. Sift cocoa powder and potato starch together, then whisk into egg yolk mixture until smooth.
  4. In a clean bowl with clean beaters, whip egg whites until foamy. Gradually add remaining 1/4 cup sugar and beat until soft peaks form.
  5. Fold 1/3 of egg whites into chocolate mixture to lighten it, then gently fold in remaining whites in 2 additions until just combined.
  6. Pour batter into prepared pan and smooth top gently. Bake 32-35 minutes until cake springs back when lightly touched.
  7. Cool completely in pan before removing sides. Dust with powdered sugar before serving if desired.

Notes

Cake improves after sitting overnight wrapped at room temperature. Store covered for up to 3 days. For best results, make sure egg whites are completely free of yolk traces before whipping. Don't overmix when folding in egg whites to maintain the light texture.
Nutrition Facts
10 servings per recipe
Serving size 1 serving
Calories 185
% Daily Value*
Total Fat 7g 9%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 140mg 47%
Sodium 65mg 3%
Dietary Fiber 3g 11%
Total Sugars 24g
Protein 6g 12%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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