This chocolate chip sponge cake is synonymous with Passover in my mind. I grew up making this recipe with my mom and enjoying it every Passover. It wasn’t until I made this recipe myself for a TikTok that I thought to ask my mom which of my grandmother’s recipes this is. Turns out my mom got this recipe from the back of the Dominos sugar box over 20 years ago! She did however let me know that she decided to add the mini chocolate chips entirely on her own. Whether you celebrate Passover or not, I highly recommend making this delicious cake.
Ingredients
8 eggs, separated
1 ½ cups sugar
1 ½ teaspoons vanilla extract
1/2 cup cake meal
1/2 cup potato starch
1/4 teaspoon salt
1 cup mini chocolate chips
Directions
Preheat the oven to 325ºF.
Beat egg yolks until light and fluffy (about 8 minutes).
Gradually add 1 cup of sugar, beating until thick and then add in the vanilla extract.
Sift the cake meal and potato starch together and fold them into the yolk batter.
Beat the egg whites with salt until foamy.
Gradually add 1/2 cup of sugar. Beat until stiff peaks.
Gently fold the egg whites into the yolk batter.
Gently fold in 1 cup of mini chocolate chips.
Pour into an ungreased 10-Inch tube pan and bake for 60 minutes.
As soon as you take the cake out of the oven, invert (flip it over) and cool in the pan for 1 - 2 hours. Remove the cake from the pan by sliding a butter knife around the edge.
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