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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
US
METRIC
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
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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
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PERIN
Dec. 8, 2003
Moist and great on its own. It really requires no frosting. Also, it's a good way to use up egg-yolks.
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17 users found this review helpful
Moist and great on its own. It really requires no frosting. Also, it's a good way to use up...
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Reviewed on Mar. 2, 2004 by
EmpressChristine
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EmpressChristine
Mar. 2, 2004
Very nice recipe. Easy to make and turned out great, the citrus flavours are easily substituted to adapt it to your taste. I've made a pina colada flavour (substituting coconut, rum and pineapple flavours) and a mocha flavour (substituting chocolate and coffee flavours) and they both tasted great.
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8 users found this review helpful
Very nice recipe. Easy to make and turned out great, the citrus flavours are easily...
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Reviewed on Dec. 29, 2003 by Lila D
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Lila D
Dec. 29, 2003
This cake was a huge hit. It was gone in a flash. I topped it off with a glaze made with fresh squeezed orange juice, powdered sugar and butter.
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8 users found this review helpful
This cake was a huge hit. It was gone in a flash. I topped it off with a glaze made with...
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Reviewed on Dec. 15, 2004 by DATURA2002
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DATURA2002
Dec. 15, 2004
I worry about the amount of cholesterol in this (it took 14 yolks!), but it is very good, delicate and light-tasting. Instead of lemon flavoring, I used vanilla and a pinch of chocolate powder.
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7 users found this review helpful
I worry about the amount of cholesterol in this (it took 14 yolks!), but it is very good,...
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Reviewed on Dec. 28, 2003 by RUBYWIFE
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RUBYWIFE
Dec. 28, 2003
This came out great. The perfect sponge cake for fruit and cream or whatever!!
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5 users found this review helpful
This came out great. The perfect sponge cake for fruit and cream or whatever!!
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Reviewed on Jul. 29, 2004 by ATOURTABLE
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ATOURTABLE
Jul. 29, 2004
Thanks for the recipe, Carol. Very good cake. Mine unfortunately stuck to my pan a bit, so next time I will grease the pan although the recipe says to use an ungreased pan. Other than a little sticking, the cake turned out well and is tasty.
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4 users found this review helpful
Thanks for the recipe, Carol. Very good cake. Mine unfortunately stuck to my pan a bit, so...
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Reviewed on Oct. 13, 2003 by KHOGARTH
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KHOGARTH
Oct. 13, 2003
I was so uncertain about this cake but it turned out really great. I am amazed. truly good cake and a great way to use up left over egg yolks from your angel food cake.
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4 users found this review helpful
I was so uncertain about this cake but it turned out really great. I am amazed. truly good...
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Reviewed on May 13, 2008 by
cajoeen
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cajoeen
May 13, 2008
Very tasty!! I wouldn't call it moist, but it certainly is good. I have left over yolk from making angel food and this is the perfect way to use it, it even tasted better than the angel food, haha.. FYI, I use 11yolks, may varied depend on the size of your eggs, but i think you'll need around 10-12.
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3 users found this review helpful
Very tasty!! I wouldn't call it moist, but it certainly is good. I have left over yolk from...
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Reviewed on May 2, 2006 by clara
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clara
May 2, 2006
Delicious!!! Very good. I didn't add the orange flavorings though, and it still came out excellent. Make sure to whip the egg-yolks and sugar until the mixture is very light and rises, or the result will be not as well.
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3 users found this review helpful
Delicious!!! Very good. I didn't add the orange flavorings though, and it still came out...
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Reviewed on Jun. 6, 2005 by aspire
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aspire
Jun. 6, 2005
baked this in a loaf pan instead of tube pan, turn out ok. very mediocre recipe, not worth the time or effort. have better ways of using my egg yolks. disappointed
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3 users found this review helpful
baked this in a loaf pan instead of tube pan, turn out ok. very mediocre recipe, not worth the...
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Egg-Yolk Sponge Cake
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