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Passover Cocoa Sponge Cake


3 hours 30 minutes
Skill Level
1 cake

This year for Passover, try this chocolate sponge cake for a sweet dessert. The cake is baked in a tube pan and then layered with sweet fruit preserves. Top it with the homemade cocoa cream recipe below and enjoy!

Ingredients & Directions

Prep Time
30 minutes
Bake Time
55 minutes
Cool Time
2 hours


  • 7
    eggs, separated
  • 1/4 tsp
  • 1-1/4 cups
    sugar, divided
  • 2 Tbsps
  • 1 Tbsp
    orange juice
  • 1/3 cup
    HERSHEY'S Cocoa
  • 1/4 cup
    cake meal
  • 1/4 cup
    potato starch
  • 1/2 cup
    almond, ground
  • 1 cup
    raspberry, apricot or strawberry, preserves
  • Cocoa Cream:
  • 1/2 cup
  • 1/4 cup
    HERSHEY'S Cocoa
  • 1 cup
    cold whipping cream (1/2 pt.)
  • 1 tsp
    vanilla extract

Step-By-Step Directions

Equipment Needed 
oven oven
mixer mixer
rubber scraper rubber scraper
serrated knife serrated knife
bowl bowl
10-inch tube pan 10-inch tube pan
heat-proof funnel heat-proof funnel
mixing bowl mixing bowl

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.

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.

Additional questions?