Rich and Tender Orange Egg Yolk Sponge Cake

No Photo

Have you made this?

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 votes

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

How to Make Rich and Tender Orange Egg Yolk Sponge Cake

Step-by-Step

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