Reviewed: Sep. 14, 2009

I've made this cake multiple times (every time I make the Heavenly Angel Food Cake)and my husband, friends, and myself really like it. Tastes like a really good fortune cookie, a little eggy taste too. Top with strawberries or raspberries. Note: I make the cake using organic sugar, which is not a fine grain sugar. The top of the cake always falls off when inverted upside down for cooling. I'm guessing this is the sugar,but cake is great any way.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jen

Cooking Level: Intermediate

Home Town: Chippewa Falls, Wisconsin, USA

Living In: Auburn, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 10, 2009

I made it exactly how it called for, really I had a bunch of egg yolks leftover from making angel food cake and I didn't want to waste them so I gave this a try. All of my guests agreed that this was just "OK" and no one went back for seconds.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

soon2bmrsdmh

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 9, 2009

The recipe is a good one! I didn't use any citrus flavorings, but only flavored the cake with a teaspoon or so of vanilla. And YES, this truly does come out being nearly the same texture as a usual sponge cake!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jacobow

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 29, 2008

This cake was pretty good. I didn't have any lemon extract, so I used vanilla instead and it really brought out the orange flavor. We didn't use any frosting, just a little powdered sugar sprinkled on top. I used a spring-form pan. The crust was a little chewy so I will bake it for less time next time. Great way to use egg yolks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KGNEP

Cooking Level: Intermediate

Living In: El Paso, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 5, 2008

It had the most awful smell ever. I don't know what I did wrong, but I followed the recipe, it was spongey, but it smelled like a dirty sock and tasted even worse.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Maddy's momma

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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.

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

cajoeen

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 3, 2007

This is the perfect recipe to accompany angel food cake making. It is excellent. If you don't over bake, it makes a great roulade type cake. Perfect just the way the recipe is or leave out the citrus and just add extra vanilla.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

jezcooks

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 6, 2007

Excellent! Was not as orangy as I anticipated but of course adjustments can be made for that! However, with the orange glaze (which my friend garnished with orange slices and orange zest) added a bit more orange taste to the whole ensemble and the cake was wonderful. susan and talia!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

valleyslily

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 26, 2007

Hi! I treid this recipe after making mirangues yesterday and being left with egg yolks.It turned out lovely! It took longer to cook than recipe said but in UK we don't have a 'tube' tin so I used a loaf tin thinking this would be similar.I would suggest that anyone who gave a bad review didn't follow the recipe to the letter as I could tell how important all the beating of the eggs and sugar is. Needs Patience!!!!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Susie Q

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 27, 2006

Light, sweet and delicious, I found this when I was looking for a dairy-free recipe and was blown away. Every bit as good as a normal cake I was able to enjoy this dessert depite a restricted diet. It also went really well with the meringue frosting I used.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

POKEYJO13

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 27, 2006

I'm glad I found this recipe. It's good recipe to use up left over egg yolks from making angel food cake. Mine got a little dry, I must have left it longer that it should. Next time I will keep an eye on it. I used it as a base for a charlotte. Will make it again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

justcakes

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 29, 2006

The cake was pretty simple to make, two stars for that. However, the taste is another story, it was horrible. The texture of the cake was rubbery like a previous reviewer said. The cake was hard and very dry. I tried to add some liquid down into the cake, and it didnt help much. A big disappointment and waste of supplies. Wouldnt make this cake again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Minyatur

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

clara

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 5, 2006

Ugh, I made this cake to use up the egg yolks left over from my Martha Stewart Coconut Cake (terrific by the way!) but my end result was inedible. I folded in the ingredients as gently as I could, but my two cakes were nothing close to light, fluffy or spongey. Cakes were like rubbery overcooked eggs and did not rise much. Taste is so-so, nothing to rave about. Don't waste your yolks on this recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

UMFOOFOOWOO

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 28, 2005

I made this tonight for my ladies Bible Study tomorrow. Just had to have a taste. Wonderful! I used Splenda that also has part sugar for baking. I know the ladies will enjoy it!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SHARYN MCDONALD

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 1, 2005

Great way to use up the egg yolks from angel food cake. This cake is delicious served with whipped cream and peaches.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mandi

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 19, 2005

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.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

NADAS6

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

aspire

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 23, 2005

I have been using tons of egg whites on a new diet so I had a lot of egg yolks left over. This cake turned out great - or at least that is what everyone tells me because I didn't taste it - everyone else can get fat! LOL I glazed it with an orange glaze. Eat up piggies ! I hear it's a good one.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Vinnie B

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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.

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

DATURA2002

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Egg-Yolk Sponge Cake

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!