Passover Chocolate Sponge Cake

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  1. Preheat oven to 350 °F.
  2. Beat egg yolks and sugar until light and fluffy (about 7 minutes).
  3. Add cold water, orange juice, orange rind, chocolate and cake flour.
  4. Gently fold in stiffly beaten egg whites.
  5. Pour into a 10-inch tube pan with removable insert.
  6. Bake for 55 to 65 minutes or until cake springs back when gently pressed.
  7. Cool completely, inverted on cake rack, before removing from pan.