Try this Passover Chocolate Sponge Cake recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350^F. Beat egg yolks and sugar until light and fluffy (about 7 minutes). Add cold water, orange juice, orange rind, chocolate and cake flour. Gently fold in stiffly beaten egg whites. Pour into a 10-inch tube pan with removable insert. Bake for 55 to 65 minutes or until cake springs back when gently pressed. Cool completely, inverted on cake rack, before removing from pan.
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Serving Size: 1 Serving (689g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1296 | ||
Calories from Fat: 447 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 49.7g | 66 % | |
Saturated Fat 15.5g | 77 % | |
Monounsaturated Fat 19g | ||
Polyunsanturated Fat 6.8g | ||
Cholesterol 2115mg | 651 % | |
Sodium 700mg | 24 % | |
Potassium 673mg | 18 % | |
Total Carbohydrate 153.8g | 45 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 153.8g | ||
Protein 62.9g | 90 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1296
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