Egg-yolk Sponge Cake

Egg-yolk Sponge Cake

  • Prep Time: 20 mins
  • Total Time: 1 hrs 25 mins
  • Yield: 1ten inch tube cake

    • About This Recipe

    “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.”

    Ingredients

  • 1 2/3 cupsflour
  • 1 1/2 teaspoonsbaking powder
  • 1/2 teaspoonsalt
  • 8largeegg yolks
  • 1largeegg
  • 1 1/2 cupssugar
  • 1tablespoongrated orange rind
  • 1tablespoonorange juice
  • 1/2 teaspoonlemon extract
  • 3/4 cupboiling 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.

    • Reviews

  • “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.”

  • “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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