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.
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I'm really sorry to leave a negative review but everything about this recipe fails. I went...