Egg-Yolk Sponge Cake Recipe

Name: Egg-Yolk Sponge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 2/3 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 3/4 cup egg yolks; 1 egg; 1 1/2 cups white sugar; 1 tablespoon orange zest; 1 tablespoon orange juice, strained; 1/2 teaspoon lemon extract; 3/4 cup boiling water

Servings: persons

1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup egg yolks
1 egg
1 1/2 cups white sugar
1 tablespoon orange zest
1 tablespoon orange juice, strained
1/2 teaspoon lemon extract
3/4 cup boiling water

1
Preheat oven to 325 degrees F (165 degrees C).
2
Sift together twice: flour, baking powder, and salt. Pour back into sifter.
3
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.
4
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.
5
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.

976

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 2/3 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, 3/4 cup egg yolks, and more.

Yes, Egg-Yolk Sponge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Egg-Yolk Sponge Cake

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