Rich And Tender Orange Egg Yolk Sponge Cake Recipe

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Rich and Tender Orange Egg Yolk Sponge Cake

Elaine Douglas

By
@BreadandSoupLady

Lovely, light, delicious cake. Definitely a special occasion cake. When I made an Angel Food Cake I had lots of egg yolks left over. Being frugal, I found this egg yolk sponge cake recipe to use up the yolks.
Egg yolks have had a bad rap lately because of the cholesterol content. This has proven to be untrue. Eggs do not have the kind of cholesterol that is dangerous.
Enjoy this cake - in moderation, of course.


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Rating:

Comments:

Serves:

12

Prep:

45 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1 2/3 c
twice sifted all purpose flour
1 1/2 tsp
baking powder
1/2 tsp
salt
3/4 c
egg yolks (about 8 large)
1
whole egg
1 1/2 c
fine granulated sugar
1 Tbsp
grated orange zest
1 Tbsp
strained orange juice
1/2 tsp
lemon extract
3/4 c
boiling water

Directions Step-By-Step

1
Preheat oven to 325 degrees F. Use 10 inch tube cake pan. Do not oil or grease the pan.
2
Sift together the twice sifted flour, baking powder and salt and put back in the sifter.
3
In a large mixing bowl (the large mixer bowl) beat the egg yolks and egg until thick and lemon coloured (about 5 minutes).
4
Gradually add sugar, beating after each addition (about 10 minutes)
Remove the beater and fold in the orange zest, juice and flavouring.
5
Sift the dry ingredients into the egg and sugar mixture. Fold in with a light motion, do not stir or beat.
6
Add boiling water and fold in quickly just until mixture is blended.
7
Turn into the ungreased tube pan and bake at 325 degrees F. for 60 to 65 minutes.
8
Remove from oven, turn over and let hang for one hour to cool.
When the cake is cool, loosen with a spatula and remove from pan.
When cold, dust with icing sugar or frost with Orange Butter Frosting.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Canadian
Dietary Needs: Dairy Free
Other Tag: Heirloom