This is from the Hershey's website...
~~~~~
Passover Cocoa Sponge Cake
12 servings.
Ingredients
* 7 eggs, separated
* 1/4 teaspoon salt
* 1-1/4 cups sugar, divided
* 2 tablespoons water
* 1 tablespoon orange juice
* 1/3 cup HERSHEY'S Cocoa
* 1/4 cup cake meal
* 1/4 cup potato starch
* 1/2 cup ground almonds
* 1 cup preserves (apricot, raspberry or strawberry)
* COCOA CREAM (recipe follows)
Directions
Heat oven to 325°F.
Beat egg whites with salt in large
bowl on medium speed of mixer until
soft peaks form.
Gradually add 1 cup sugar, beating
on high speed until stiff peaks form.
Set aside.
Beat egg yolks in medium bowl until blended.
Gradually add remaining 1/4 cup sugar; continue
beating until thick and lemon colored, about
3 minutes.
Add water and orange juice; blend well.
Gradually add egg yolk mixture to egg whites,
folding with rubber spatula until blended.
In sieve, place cocoa, cake meal and potato
starch; gradually sift over egg mixture, folding
gently after each addition until blended.
Fold in almonds.
Spoon batter into ungreased 10-inch tube pan.
Bake 50 to 55 minutes or until cake springs
back when touched lightly near center.
Immediately invert pan on heat-proof funnel or
bottle.
Cool completely.
Carefully run knife along side of pan to loosen
cake; remove from pan.
With long serrated knife, split cake horizontally
in thirds.
Spread preserves between layers.
Serve with heaping spoonful of COCOA CREAM for
a dairy meal.
12 servings.
COCOA CREAM:
Stir together 1/2 cup sugar and 1/4 cup
HERSHEY'S Cocoa in medium bowl.
Add 1 cup (1/2 pt.) cold whipping cream
and 1 teaspoon vanilla extract.
Beat until slightly stiffened.
About 2 cups.
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