EGG-YOLK SPONGE CAKE
This is a moist and tender cake with plenty of orange flavor.
Provided by Carol
Categories Desserts Cakes Sponge Cake Recipes
Yield 14
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Sift together twice: flour, baking powder, and salt. Pour back into sifter.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 185.1 calories, Carbohydrate 33.6 g, Cholesterol 173.9 mg, Fat 4 g, Fiber 0.5 g, Protein 4.1 g, SaturatedFat 1.4 g, Sodium 146.9 mg, Sugar 21.6 g
12 EGG POUND CAKE
My family loves this recipe, sometimes I make a lemon glaze to pour over the cake.
Provided by Kiamisha Page
Categories Cakes
Time 1h15m
Number Of Ingredients 7
Steps:
- 1. Cream butter thoroughly, gradually add sugar, beat until light and fluffy.
- 2. Mix baking powder with flour. Add 3 tablespoons flour mixture to butter and sugar mixture; beat well.
- 3. Add remaining flour and eggs alternately until all have been added. Add Vanilla
- 4. Bake in two 10 inch tube pans for 1 hour at 325 degrees F
GOLD CAKE
This is a great yellow cake which uses up your leftover egg yolks, especially after making an angel food cake. Ice with white icing, coffee icing or chocolate icing.
Provided by Carol
Categories Desserts Cakes Yellow Cake Recipes
Yield 20
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans.
- Whisk together flour, baking powder, and salt in a small bowl.
- Cream butter and sugar together in a mixing bowl. Add egg yolks and vanilla; beat until fluffy. Add milk to butter mixture in 2 parts alternately with flour mixture in 3 parts, beginning and ending with flour mixture. Spread in prepared pans.
- Bake for about 25 to 30 minutes, or until an inserted wooden pick comes out clean.
Nutrition Facts : Calories 202.9 calories, Carbohydrate 24.4 g, Cholesterol 169 mg, Fat 10.4 g, Fiber 0.3 g, Protein 3.4 g, SaturatedFat 5.7 g, Sodium 165.8 mg, Sugar 15.5 g
TWELVE YOLK POUND CAKE
Versatile and delicious, Twelve Yolk Pound Cake has it all. This cake is also a great way to use leftover egg yolks. A great basic cake that's not overly sweet. Serve this with a good vanilla ice cream and rich caramel sauce.
Provided by Paula
Time 1h
Number Of Ingredients 8
Steps:
- Prepare a 10-inch (12 cup) tube pan or 12 cup bundt pan with non-stick spray.
- Preheat oven to 350 degrees F. (I recommend you Calibrate your oven!)
- Sift flour, baking powder, and salt together.
- In a mixing bowl, beat egg yolks until very fluffy and thick.
- Gradually beat in sugar and beat 2 minutes on high speed, stopping to scrape the bowl.
- Reduce speed to low and add vanilla, lemon, and cold water.
- Gradually, but quickly add sifted flour mixture while beating on low, scrape bowl.
- Beat only long enough to blend, about 2 minutes.
- Pour batter into prepared pan.
- Bake 50 to 60 minutes or until golden brown or when pick inserted in thickest portion of the cake comes out clean or with dry crumbs. (Watch closely if you haven't calibrated your oven. Baking pans can affect baking times as well. If it turns out dry you cooked it too long.)
- Cool cake for 15 minutes on wire rack before removing from the pan. Loosen sides of cake from pan with a spatula, then remove from pan. Cool completely on wire rack.
- Store in an airtight container 4 days or on countertop or 1 week in the refrigerator.
Nutrition Facts : Carbohydrate 44 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 138 mg, Sodium 80 mg, Fiber 1 g, Sugar 25 g, Calories 224 kcal, ServingSize 1 serving
SUNSHINE SPONGE CAKE
Ever wonder what to do with all those left-over egg yolks from baking an angel food cake? This is what my grandmother did with hers! A luscious, eggy sponge cake. You can frost it or not, your choice!
Provided by Theresa P
Categories Dessert
Time 1h10m
Yield 1 10inch cake
Number Of Ingredients 7
Steps:
- Sift together cake flour, baking powder and salt. Set aside.
- With electric mixer, beat egg yolks until slightly thickened; add hot water gradually, beating until mixture is very thick and light (about 10 minutes).
- Add flavoring to egg yolks, then add sugar gradually, beating constantly.
- Fold in flour, about a fourth at a time (I do this by hand) folding until well blended.
- Pour batter into an ungreased 10-inch tube pan.
- Bake at 375°F for 40-50 minutes until done.
- Remove cake from oven and invert pan.
- Let cake stand for an hour until cool.
EGG-YOLK SPONGE CAKE
Have some unused egg yolks and you don't know what to do with them? This recipe makes a very delicious and marvelously moist cake.
Provided by Steve P.
Categories Dessert
Time 1h25m
Yield 1 ten inch tube cake
Number Of Ingredients 10
Steps:
- Preheat oven to 325 ° F (165 ° C).
- Sift together twice: flour, baking powder, and salt.
- In large mixing bowl beat egg yolks and whole egg 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.
- 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.
- Bake at 325° F for 60 to 65 minutes.
- Turn cake over in pan on wire rack or neck of bottle and let cake hang for 1 hour or until cool.
- Loosen cake sides from pan with metal spatula or thin knife and shake from pan.
- Dust lightly with confectioners' sugar.
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