Difference between revisions of "Passover Chocolate Chiffon Cake I"
RealRecipes (talk | contribs) m (Text replace - "Category:(.*) recipes" to "Category:$1 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 2 cup [[water]] | * 2 cup [[water]] | ||
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# Preheat oven to 375 °F. | # Preheat oven to 375 °F. | ||
# Mix the [[cocoa]], [[granulated sugar|sugar]], and motzah meal. | # Mix the [[cocoa]], [[granulated sugar|sugar]], and motzah meal. | ||
Revision as of 12:47, 28 June 2012
Ingredients
- 4 cups matzoh meal
- ½ cup margarine
- 1 cup sugar
- 1 cup cocoa powder
- 4 eggs
- 2 cup water
Procedures
- Preheat oven to 375 °F.
- Mix the cocoa, sugar, and motzah meal.
- Mix in the oil, then the water, then the egg yolks.
- Whip the egg whites until very stiff peaks form.
- Fold ⅓ of the egg whites into the batter, then fold the batter into the remaining egg whites.
- Spoon into an ungreased tube pan, and bake until an inserted knife comes out clean.
