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Julie Weisman
This marble cake is a staple in our house during Passover. We eat it for breakfast and the kids take a piece for lunch. I make at least four during the eight days of the holiday. I got the recipe from my mother; I do not know where she found it. It is one of the food items my family most associates with Passover.
Food Editor's Notes:
This cake is simple, but delicious, one that you can nosh on all day or be proud to serve to company. More importantly, it is the easiest sponge cake recipe I have ever made. It has only five ingredients and doesn’t require separating the eggs. If you have a heavy-duty stand mixer that will beat on its own, this recipe is a snap. 
8 eggs
2 cups sugar
1 cup cake meal
2 tablespoons potato starch
2 ounces bittersweet chocolate (we use the “Elite’ brand)
Preheat the oven to 350 degrees.
Beat the eggs and sugar on high speed for 15 minutes. [Food editor's note: I use speed #8 on my KitchenAid.] Add the cake meal and potato starch, beating at the lowest speed until mixed in. Melt the chocolate (you can melt it while beating the eggs and sugar). Pour 3/4 of the batter into a 10-inch tube pan (ungreased). Add the melted chocolate to the remaining 1/4 of the batter and stir until evenly mixed. Spoon the chocolate batter into the pan and swirl it through with a knife.
Bake for 50-55 minutes. Immediately hang tube pan upside down on a long-necked bottle and let cool.
Julie Weisman works for ShalomBoston.com and comes from a family of great cooks.


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