Susan Juster Viner’s Mocha Chip Sponge Cake

Submitted by Susan Juster Viner

Mocha Chip Sponge Cake

My Family’s Favorite

¼ cup very strong coffee (3 heaping teaspoons of instant coffee dissolved into ¼ cup of boiling water and allowed to cool to room temperature.

9 eggs, separated (5 extra large and 4 jumbo)

1 ½ cups of sugar

½ cup of potato starch

½ cup of cake meal

3 oz. bittersweet or unsweetened Passover chocolate finely grated in a food processor

Beat egg yolks with half the sugar for 5 minutes until thick and light yellow. Slowly add coffee. Sift potato starch and cake meal together and add slowly to yolks.With clean, dry beaters, beat whites until soft peaks form. Slowly add the rest of the sugar while beating on low.  Beat until stiff but not dry. Folk the yolk mixture and chocolate into whites using a spatula. Pour into ungreased tube pan and bake on lowest rack of oven at 350°for 55 minutes. Remove and invert until cool.

Leave a Reply

Your email address will not be published. Required fields are marked *