Best Egg Yolk Sponge Cake Recipes

EGG-YOLK SPONGE CAKE

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.

EGG-YOLK SPONGE CAKE

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.

RICH AND TENDER ORANGE EGG YOLK SPONGE CAKE

Steps:

• 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.