Name: Egg-Yolk Sponge Cake
Yield: 14
Ingredients: All-purpose flour - 1 ⅔ cups; Baking powder - 1 ½ teaspoons; Salt - ½ teaspoon; Egg yolks - ¾ cup; Egg - 1; White sugar - 1 ½ cups; Orange zest - 1 tablespoon; Orange juice, strained - 1 tablespoon; Lemon extract - ½ teaspoon; Boiling water - ¾ cup

Recipe information

Cooking:

Servings per container:

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Ingredients for - Egg-Yolk Sponge Cake

1. All-purpose flour - 1 ⅔ cups

2. Baking powder - 1 ½ teaspoons

3. Salt - ½ teaspoon

4. Egg yolks - ¾ cup

5. Egg - 1

6. White sugar - 1 ½ cups

7. Orange zest - 1 tablespoon

8. Orange juice, strained - 1 tablespoon

9. Lemon extract - ½ teaspoon

10. Boiling water - ¾ cup

How to cook deliciously - Egg-Yolk Sponge Cake

1. Stage

Preheat oven to 325 degrees F (165 degrees C).

2. Stage

Sift together twice: flour, baking powder, and salt. Pour back into sifter.

3. Stage

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. Stage

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. Stage

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.