| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | Passover | 16 | Servings |
INGREDIENTS
| 1/4 | c | Cocoa |
| 1/4 | c | Sugar |
| 1/4 | c | Boiling water |
| 1 | c | Cake meal; unsifted |
| 1/4 | c | Potato starch; unsifted |
| 1 1/2 | c | Sugar |
| 1 | ts | Salt |
| 1/2 | c | Oil |
| 8 | Egg; separated | |
| 3/4 | c | Water |
| 2 | ts | Vanilla |
INSTRUCTIONS
1. PREHEAT OVEN TO 325 2. IN A SMALL BOWL, MIX COCOA, SUGAR & BOILING WATER 3. IN A MEDIUM BOWL, COMBINE CAKE MEAL, POTATO STARCH, SUGAR, & SALT 4. MAKE A WELL IN THE CENTER & ADD OIL, EGG YOLKS, WATER & VANILLA 5. BEAT FOR 5 MINUTES OR UNTIL SMOOTH 6. BEAT EGG WHITES UNTIL STIFF 7. FOLD THE WHITES INTO THE EGG YOLK MIXTURE 8. POUR 1/2 THE BATTER INTO ANOTHER BOWL AND FOLD IN THE COCOA MIXTURE 9. POUR ALTERNATE LAYERS OF LIGHT & DARK BATTER INTO AN UN GREASED 10 INCH TUBE PAN 10. BAKE FOR 70-80 MINUTES AT 325 TILL DONE 11. DO NOT OPEN OVEN FOR AT LEAST THE FIRST HOUR 12. INVERT PAN & COOL THOROUGHLY 13. REMOVE FROM PAN Recipe by: Thea Gunther Posted to JEWISH-FOOD digest by Thea Gunther <[email protected]> on Apr 05, 1998
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