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Passover Chocolate Sponge Cake

passover chocolate sponge cake
  • Duration
  • Cook Time
  • Prep Time
  • 6-8 ServingsServings


  • 8 eggs, separated
  • 1 & 1/4 cups sugar
  • 5 Tablespoons cocoa
  • 2 & 1/2 Tablespoons potato starch


Preheat the oven to 350° F / 180° C.

Use a large 10 "tube pan.

Separate the eggs, putting the yolks into one bowl and the whites into another. Beat the white until nearly stiff, then add into it half the sugar, continuing to beat all the while. Turn off the beaters and set the whites aside.

Beat the yolks until thick, add in the remaining sugar and beat until creamy. Add in the cocoa and potato starch and beat just another minute or two until they are incorporated. Turn off the beaters.

Fold both mixtures together by hand. While folding, if the batter seems too liquidy, you may add in a bit more potato starch. Pour this into your prepared tube pan.

Bake for 50 -75 minutes, checking to make sure it does not burn. When done, remove the cake from the oven to a wire rack. Leave it to sit for 15 minutes. Prepare a large piece of foil, lined with one or two paper towels on it.

TIP! Leave this to cool in the pan, balanced on its SIDE so it does not fall out of the pan, nor fall down in the pan!

After it has cooled somewhat for the first 15 minutes, slide a long, sharp knife around its edges, as well as the innermost edges. Carefully lift up the pan and flip it over onto the prepared foil/ paper towels. Remove the pan. Leave the cake to sit until it is more cooled, then wrap it up gently and freeze until the day of use.

Recipe excerpted with permission from Tamar Ansh's popular adult Pesach cookbook, Pesach – Anything's Possible! (Menucha Publishers), a GLUTEN FREE, non gebrochs Pesach cookbook with over 350 great recipes, photos & tips. Available everywhere Pesach books are sold and online via her website