CHOCOLATE CHIP SPONGE BUNDT

Amarante

Fri, Mar 17 2017, 1:24 pm

Bundt cakes are simple. Nice heimeshe with good flavors

Freezes well. Wrap well.

CHOCOLATE CHIP SPONGE BUNDT

Excerpt From: Shoyer, Paula. “The Holiday Kosher Baker

Serves 16 to 20

This cake is based on my grandmother’s most famous lemon sponge cake, and it will remind you of the tall sponge cakes that are part of the legacy of the bubbies of Eastern Europe. It may not be the prettiest cake, but it is definitely tasty.

9 large eggs, separated
6 tablespoons (90ml) water
1 teaspoon fresh lemon juice
2 teaspoons vanilla
2 cups (400g) sugar
½ cup (65g) matzoh cake meal, plus 1 tablespoon for greasing
2 tablespoons potato starch
5 ounces (140g) bittersweet chocolate, chopped fine
½ teaspoon salt
1 tablespoon oil for greasing pan

PREHEAT OVEN to 325°F (160°C). Grease a large 12-cup tube or Bundt pan with some oil and then dust with the tablespoon matzoh cake meal. Tap out excess.

IN A LARGE BOWL, beat the egg yolks, water, lemon juice, vanilla, and sugar with an electric mixer on medium speed. Add the cake meal and potato starch and beat until mixed, about two minutes at medium speed.

IN A SEPARATE BOWL, beat the egg whites with an electric mixer on medium speed. Once they are foamy, add the salt and then turn up the speed to high and beat until stiff. Gently fold the whites into the egg yolk mixture in three parts. Add the chopped chocolate and fold in. Pour the mixture into the prepared pan.

BAKE for 70 minutes, or until a skewer comes out clean and the cake is golden brown. Remove from the oven and immediately invert pan on top of a plate and let cool. If the cake does not come out of the pan by itself when it is cool, turn the cake over and run a thin knife around the edges of the pan to loosen the cake and then turn it over onto a plate. Store at room temperature for up to five days or freeze for up to three months.