In addition to the Passover Lemon Cheesecake which I made this year I also took this Chocolate Sponge Cake Roll with Raspberries and Cream to the seder at our aunt’s home.
I am not a chocoholic by any means ( I usually prefer desserts without chocolate with a few exceptions), but i know that for many people it is not dessert if it’s not chocolate. So I always like to include something with chocolate when there are several desserts at a holiday meal.
This recipe is an adaptation of a lemon sponge cake roll I have made numerous times at Passover. (See the post from April 2011) .
Instead of the lemon juice and zest I added cocoa powder and vanilla extract, filled it with some fresh raspberries and whipped cream, and covered it in with a chocolate frosting.
Passover Chocolate Sponge Cake Roll with Raspberries and Cream
(serves 8 to 10)
For the cake roll
½ cup sifted Passover cake meal
½ cup potato starch
6 eggs, separated
1 cup sugar
¼ cup unsweetened cocoa
1 teaspoon vanilla extract
Line a 10"x 15" rimmed baking sheet with buttered parchment paper.
Sift together cake meal, potato starch, and cocoa powder and set aside.
Beat the egg yolks with the sugar until thick and lemon colored.
Gradually add the dry ingredients, stirring to make a thick batter.
Add the vanilla extract and mix well.
In a separate bowl, beat the egg whites with the salt until stiff but not dry. Fold very gently into the batter.
Turn into the prepared pan and bake in a preheated 325 degree oven for about 20 minutes. Test with cake tester, or press gently with finger to see if cake bounces back.
Remove from then oven and turn onto a lightly sugared towel. Gently remove parchment paper.
Roll up with the towel while warm and let cool completely on a rack.
When cool, carefully unroll and spread the whipped cream, dot with the raspberries. Reroll and place onto serving plate.
Cover with the chocolate frosting. Garnish with extra raspberries.
Whipped cream filling
½ cup heavy cream for whipping
1 tablespoon confectioners sugar
Whip cream and sugar with whisk attachment in an electric mixer until stiff peaks form.
¾ cup fresh raspberries, (sweetened with 1 tablespoon sugar, optional)
Chocolate frosting
1/3 cup butter, melted
2 cups sifted confectioners sugar
1 and ½ teaspoon pure vanilla extract
2 to 4 Tablespoons hot water
2 ounces unsweetened chocolate, melted and cooled
Blend sugar with melted butter, vanilla, and chocolate. Stir in hot water 1 tablespoon at a time until proper consistency.
