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    You are in: Home / Recipes / Egg-yolk Sponge Cake Recipe
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    Egg-yolk Sponge Cake

    Egg-yolk Sponge Cake. Photo by Green_Raven

    1/2 Photos of Egg-yolk Sponge Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    20 mins

    1 hrs 5 mins

    1Steve'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.

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    Ingredients:

    Yield:

    ten inc ...

    Units: US | Metric

    • 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:

    1. 1
      Preheat oven to 325 ° F (165 ° C).
    2. 2
      Sift together twice: flour, baking powder, and salt.
    3. 3
      In large mixing bowl beat egg yolks and whole egg with an electric mixer until thick and lemon colored (about 5 minutes).
    4. 4
      Gradually add sugar, beating after each addition.
    5. 5
      This should take about 10 minutes.
    6. 6
      Fold in orange rind, orange juice, and lemon extract.
    7. 7
      Sift dry ingredients into egg and sugar mixture and fold in.
    8. 8
      Do not stir or beat.
    9. 9
      Add boiling water and fold in quickly, just until liquid is blended.
    10. 10
      Pour batter into one ungreased 10-inch tube pan.
    11. 11
      Bake at 325° F for 60 to 65 minutes.
    12. 12
      Turn cake over in pan on wire rack or neck of bottle and let cake hang for 1 hour or until cool.
    13. 13
      Loosen cake sides from pan with metal spatula or thin knife and shake from pan.
    14. 14
      Dust lightly with confectioners' sugar.

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    Ratings & Reviews:

    • on March 20, 2002

      35

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 27, 2003

      45

      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 :)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Egg-yolk Sponge Cake

    Serving Size: 1 (906 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2453.2
     
    Calories from Fat 388
    15%
    Total Fat 43.1 g
    66%
    Saturated Fat 14.8 g
    74%
    Cholesterol 1889.7 mg
    629%
    Sodium 1850.7 mg
    77%
    Total Carbohydrate 469.2 g
    156%
    Dietary Fiber 6.3 g
    25%
    Sugars 302.6 g
    1210%
    Protein 49.6 g
    99%

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