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Egg-Yolk Sponge Cake

SUBMITTED BY: Carol

"This is a moist and tender cake with plenty of orange flavor."

RECIPE RATING:

Read Reviews (22)

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Original recipe yield 1 -10 inch tube cake

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup egg yolks
1 egg
1 1/2 cups white sugar
1 tablespoon orange zest
1 tablespoon orange juice, strained
1/2 teaspoon lemon extract
3/4 cup boiling water

DIRECTIONS

Preheat oven to 325 degrees F (165 degrees C).
Sift together twice: flour, baking powder, and salt. Pour back into sifter.
In a large mixing bowl beat egg yolks and whole eggs 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 degrees F (165 degrees C) for 60 to 65 minutes. Turn cake over in pan on a wire rack and let cake hang for 1 hour or until cool. Loosen cake sides from pan with a spatula and shake from pan. Dust top lightly with confectioner's sugar or frost with Orange Butter Frosting.

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REVIEWS

Reviewed on Dec. 8, 2003 by PERIN

Moist and great on its own. It really requires no frosting. Also, it's a good way to use up... MORE

Reviewed on Mar. 2, 2004 by EmpressChristine

Very nice recipe. Easy to make and turned out great, the citrus flavours are easily... MORE

Reviewed on Dec. 29, 2003 by Lila D

This cake was a huge hit. It was gone in a flash. I topped it off with a glaze made with... MORE

Reviewed on Dec. 15, 2004 by DATURA2002

I worry about the amount of cholesterol in this (it took 14 yolks!), but it is very good,... MORE

Reviewed on Dec. 28, 2003 by RUBYWIFE

This came out great. The perfect sponge cake for fruit and cream or whatever!! MORE

Reviewed on Jul. 29, 2004 by ATOURTABLE

Thanks for the recipe, Carol. Very good cake. Mine unfortunately stuck to my pan a bit, so... MORE

Reviewed on Oct. 13, 2003 by KHOGARTH

I was so uncertain about this cake but it turned out really great. I am amazed. truly good... MORE

Reviewed on May 13, 2008 by cajoeen

Very tasty!! I wouldn't call it moist, but it certainly is good. I have left over yolk from... MORE

Reviewed on May 2, 2006 by clara

Delicious!!! Very good. I didn't add the orange flavorings though, and it still came out... MORE

Reviewed on Jun. 6, 2005 by aspire

baked this in a loaf pan instead of tube pan, turn out ok. very mediocre recipe, not worth the... MORE

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