Egg-Yolk Sponge Cake

Egg-Yolk Sponge Cake

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"This is a moist and tender cake with plenty of orange flavor."
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servings 185 cals
Serving size has been adjusted!

Original recipe yields 14 servings



  • Calories:
  • 185 kcal
  • 9%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 33.6g
  • 11%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 174 mg
  • 58%
  • Sodium:
  • 147 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift together twice: flour, baking powder, and salt. Pour back into sifter.
  3. 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.
  4. 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.
  5. 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.


  1. 59 Ratings

Most helpful positive review

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.

Most helpful critical review

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 yol...

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Most positive
Least positive

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.

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 pineappl...

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, ha...

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. ...

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 ...

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.

I made quite a few changes to this recipe, based on the reviews here+ a sponge cake recipe in a baking book (that explains their rigorous testing methods) + my own tastes - but I kept the egg in...

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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