Egg Yolk Sponge Cake Food

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EGG-YOLK SPONGE CAKE



Egg-yolk Sponge Cake image

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

1 2/3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
8 large egg yolks
1 large egg
1 1/2 cups sugar
1 tablespoon grated orange rind
1 tablespoon orange juice
1/2 teaspoon lemon extract
3/4 cup boiling water

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.

EGG-YOLK SPONGE CAKE



Egg-Yolk Sponge Cake image

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

1 ⅔ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
¾ cup egg yolks
1 egg
1 ½ cups white sugar
1 tablespoon orange zest
1 tablespoon orange juice, strained
½ teaspoon lemon extract
¾ cup boiling water

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

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