Egg-yolk Sponge Cake

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

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
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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.
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