Prep 30 mins
Cook 40 mins
Ever wonder what to do with all those left-over egg yolks from baking an angel food cake? This is what my grandmother did with hers! A luscious, eggy sponge cake. You can frost it or not, your choice!
- 1 2⁄3 cups cake flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 cup sugar
- 10 egg yolks (at room temperature)
- 3⁄4 cup hot water
- 1 teaspoon lemon extract
- Sift together cake flour, baking powder and salt. Set aside.
- With electric mixer, beat egg yolks until slightly thickened; add hot water gradually, beating until mixture is very thick and light (about 10 minutes).
- Add flavoring to egg yolks, then add sugar gradually, beating constantly.
- Fold in flour, about a fourth at a time (I do this by hand) folding until well blended.
- Pour batter into an ungreased 10-inch tube pan.
- Bake at 375°F for 40-50 minutes until done.
- Remove cake from oven and invert pan.
- Let cake stand for an hour until cool.
This cake was just as the other chefs stated. Something was missing for sure.A waste of 10 egg yolks .Would not come out of my "ungreased pan". Had to cut it out in pieces. It was a true sponge cake though as it sprung back upon the first bite. Bad after-taste, threw it out.
I also made this cake with the left-over egg yolk from making an angel food cake. Looked good until about 20 minutes into the baking process. Cake rose nicely then fell. Did you leave something out of the recipe?
I had made a cake over the weekend that needed only whites and I wasn't sure what I was going to do with the yolks. loved the recipe! What a great idea for the egg yolks. Nice hint of lemon.