Egg-yolk Sponge Cake

"Have some unused egg yolks and you don't know what to do with them? This recipe makes a very delicious and marvelously moist cake."
 
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photo by Green_Raven photo by Green_Raven
photo by Green_Raven
photo by Green_Raven photo by Green_Raven
Ready In:
1hr 25mins
Ingredients:
10
Yields:
1 ten inch tube cake
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ingredients

  • 1 23 cups flour
  • 1 12 teaspoons baking powder
  • 12 teaspoon salt
  • 8 large egg yolks
  • 1 large egg
  • 1 12 cups sugar
  • 1 tablespoon grated orange rind
  • 1 tablespoon orange juice
  • 12 teaspoon lemon extract
  • 34 cup boiling water
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directions

  • Preheat oven to 325 ° F (165 ° C).
  • Sift together twice: flour, baking powder, and salt.
  • In large mixing bowl beat egg yolks and whole egg with an electric mixer until thick and lemon colored (about 5 minutes).
  • Gradually add sugar, beating after each addition.
  • This should take about 10 minutes.
  • Fold in orange rind, orange juice, and lemon extract.
  • Sift dry ingredients into egg and sugar mixture and fold in.
  • Do not stir or beat.
  • Add boiling water and fold in quickly, just until liquid is blended.
  • Pour batter into one ungreased 10-inch tube pan.
  • Bake at 325° F for 60 to 65 minutes.
  • Turn cake over in pan on wire rack or neck of bottle and let cake hang for 1 hour or until cool.
  • Loosen cake sides from pan with metal spatula or thin knife and shake from pan.
  • Dust lightly with confectioners' sugar.

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Reviews

  1. Pretty good, I think I would make it again, especially given extra egg yolks. I didn't have lemon extract, so I substituted some lemon zest and some juice... but I don't think you could taste it really. The cake was a bit less delicate than I would have liked... (definitely sponge-like, as my wife said) maybe I over beat the eggs/sugar? But it was delicious with tea! Used a bundt pan, and, because the recipe called for not greasing the pan, had to soak overnight to clean.
     
  2. This cake is good; it disappeared in less than 24 hrs. I love that lemon/orange bit of flavour in it. I wasn't too sure if the recipe called for granulated or brown sugar. Cakes usually call for granulated sugar and I used 1 cup of it since I thought the extra 1/2 cup would make it too sweet. I intend to bake it again especially since it's a great way to use your extra egg yolks which is thankfully, no longer a problem :)
     
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