Egg-yolk Sponge Cake
Egg-yolk Sponge Cake
2 recipe photos
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Chef's Note
“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.”
READY IN:1hr 25mins |
|
YIELD:1 ten inch tube cake |
UNITS:US |
Ingredients Nutrition
- 1 2⁄3 cups flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 8 large egg yolks
- 1 large egg
- 1 1⁄2 cups sugar
- 1 tablespoon grated orange rind
- 1 tablespoon orange juice
- 1⁄2 teaspoon lemon extract
- 3⁄4 cup boiling water
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.
Egg-yolk Sponge Cake