AMOCHA SPONGE CAKE

      Title: AMOCHA SPONGE CAKE
  Categories: Kosher, Cakes, Desserts
       Yield: 1 Servings
  
       7    Eggs, separated
     1/2 ts Salt
       1 c  Finely chopped nuts
     1/4 c  Potato starch
     1/2 c  Strong coffee
   1 1/4 c  Sugar
       2 ts Cocoa
     3/4 c  Cake meal
  
   Pour hot coffee over finely chopped nuts.  Cool.  Add 2 tsp. cocoa.
   Beat whites with salt until they stand in soft peaks. Add half of
   sugar in gradually beating until stiff. Beat yolks well, add rest of
   sugar beating until thick.  Add coffee mixture to yolks, blending
   well. Add sifted meal and starch and blend. Fold into beaten egg
   whites. Place in tube pan and bake in 325 F. oven for 1 hr. or longer.

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