Chocolate Passover Sponge Cake

1 . Stage

Preheat oven to 325 degrees F (165 degrees C).

2 . Stage

Spray a 10-inch tube pan with cooking spray.

3 . Stage

Sift matzo cake meal with potato starch into a bowl; set aside.

4 . Stage

Place egg yolks into a large mixing bowl and beat with an electric mixer on medium speed until light, about 3 minutes.

5 . Stage

Slowly beat 1 cup sugar into the egg yolks; continue beating until mixture is thick and pale, about 5 more minutes. Beat cocoa powder into the egg yolk mixture until thoroughly combined.

6 . Stage

Beat egg whites with an electric mixer fitted with clean beaters in a separate bowl until foamy. Gradually beat in 1/2 cup sugar and continue to beat until egg whites hold stiff peaks.

7 . Stage

Lightly stir matzo cake meal mixture and coffee into egg yolk-cocoa mixture.

8 . Stage

Gently fold 1/3 of the egg whites into the batter, retaining as much volume as possible. Fold in remaining egg whites, mixing just until no white streaks remain. Gently mix in chopped walnuts.

9 . Stage

Spoon the batter evenly into the prepared tube pan.

10 . Stage

Bake in the preheated oven until top of cake shows small cracks and springs back when lightly pressed, about 45 minutes.

11 . Stage

Run a knife around the sides of cake to loosen from the pan. Invert cake onto a wire rack to cool.