Rich and Tender Orange Egg Yolk Sponge Cake

Name: Rich and Tender Orange Egg Yolk Sponge Cake
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 12
Cuisine: Canadian
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

Rich And Tender Orange Egg Yolk Sponge Cake Recipe

No Photo

Have you made this?

Share your own photo!

By Elaine Douglas
@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.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

2 Comments

Serves:

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
Add Ingredients to Grocery List

How to Make Rich and Tender Orange Egg Yolk Sponge Cake

Step-by-Step

Preheat oven to 325 degrees F. Use 10 inch tube cake pan. Do not oil or grease the pan.
Sift together the twice sifted flour, baking powder and salt and put back in the sifter.
In a large mixing bowl (the large mixer bowl) beat the egg yolks and egg until thick and lemon coloured (about 5 minutes).
Gradually add sugar, beating after each addition (about 10 minutes)
Remove the beater and fold in the orange zest, juice and flavouring.
Sift the dry ingredients into the egg and sugar mixture. Fold in with a light motion, do not stir or beat.
Add boiling water and fold in quickly just until mixture is blended.
Turn into the ungreased tube pan and bake at 325 degrees F. for 60 to 65 minutes.
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.