Egg-yolk Sponge Cake

READY IN: 1hr 25mins
Recipe by Steve P.

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.

Top Review by Scott Boag

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.

Ingredients Nutrition

  • 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


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

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