"This is a moist and tender cake with plenty of orange flavor." — Carol
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1 2/3 cups
1 1/2 teaspoons
1 1/2 cups
orange juice, strained
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.
I'm really sorry to leave a negative review but everything about this recipe fails. I went against my better judgement in following a recipe that calls for adding boiling water to beaten egg yolks, which "cooked" them and killed the leavening agent before it even went into the oven. I followed the recipe exactly (I understand the importance of careful beating and folding.) However, the cake didn't rise, was beyond spongy (rubbery) had so-so flavor (could have benefited from vanilla or almond in addition to the orange zest and lemon extract.) and was over baked at 60 minutes. I come from a long line of bakers and will stick with the trusted sponge cake recipes handed down from my grandmothers in the future, none of which is any more difficult than this. I'm annoyed with myself for wasting all the ingredients on this one. My husband took one bite and said it wasn't worth eating. I ate a small piece and saved a slice for my mom (a professional baker) who guessed just what was wrong without my telling her about the recipe instructions. We both agree this is an inferior sponge cake. The biggest problem is the boiling water dumped into the egg yolks and leavening.
Moist and great on its own. It really requires no frosting. Also, it's a good way to use up egg-yolks.
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.
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.
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.
When I was a kid sponge cake was my favorite. My mom always made one when she made the angel food cake using only yolks. I have looked for this recipe since forever and am so glad I found it. For the one lady in England that does not have a tube pan, if you need one, take a large pan, place a heat proof glass in the center and viola, a tube pan. For those who do not like the texture of the cake, remember it is called a "sponge" cake. I am making one today using only lemon juice and rind. Yum! Thanks so much for this recipe. From the other reviews I am sure I will give this recipe a five star rating. To avoid having problems getting the cake out of the pan, line the bottom of pan with ungreased parchment paper. The paper will slide out with the cake and can then be peeled off easily. Just tear off a piece of parchment paper the width of the bottom of the pan, take a pencil or pen and draw around the bottom of the pan onto the paper, then cut the paper a little smaller than you have drawn and it should fit nicely into the tube pan.
I baked this in a 9 by 13 inch pan, and the texture of the resulting cake was incredible. I didn't even add any orange flavoring. An excellent way to use up extra egg yolks.
* Percent Daily Values are based on a 2,000 calorie diet.
Egg-Yolk Sponge Cake
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
** Calories: 185
** Calories from Fat: 36
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