Egg-yolk Sponge Cake Recipe
🕒 Prep Time: 20 minutes
🕒 Cook Time: 1 hour 5 minutes
🕒 Total Time: 1 hour 25 minutes
🍽 Servings: 1 ten-inch tube cake
🔥 Oven Temperature: 325°F (165°C)
Description:
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 that’s perfect for dessert or any occasion!
Ingredients:
- 1 2/3 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 8 egg yolks
- 1 whole egg
- 1 1/2 cups sugar
- 1 tablespoon grated orange rind
- 1 tablespoon orange juice
- 1 teaspoon lemon extract
- 1 cup boiling water
- Confectioners’ sugar for dusting
Instructions:
-
Preheat Oven:
Preheat your oven to 325°F (165°C). -
Sift Dry Ingredients:
Sift together the flour, baking powder, and salt twice to ensure they are well combined and free of lumps. -
Beat Eggs:
In a large mixing bowl, beat the egg yolks and the whole egg with an electric mixer until thick and lemon-colored, which should take about 5 minutes. -
Add Sugar Gradually:
Gradually add the sugar to the beaten eggs, beating well after each addition. This step should take approximately 10 minutes in total. -
Incorporate Flavorings:
Fold in the grated orange rind, orange juice, and lemon extract into the egg and sugar mixture. -
Fold in Dry Ingredients:
Sift the dry ingredients (flour, baking powder, and salt) into the egg and sugar mixture, and gently fold them in. Do not stir or beat vigorously, as this may deflate the batter. -
Add Boiling Water:
Carefully pour in the boiling water and fold it into the batter quickly, ensuring it is just blended. Be gentle to maintain the airiness of the batter. -
Pour Batter:
Pour the batter into an ungreased 10-inch tube pan, spreading it evenly. -
Bake:
Place the pan in the preheated oven and bake for 60 to 65 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. -
Cool:
Once baked, turn the cake over in the pan onto a wire rack or the neck of a bottle and let it hang for 1 hour or until completely cool. This step helps prevent the cake from collapsing. -
Release Cake:
After cooling, loosen the sides of the cake from the pan using a metal spatula or a thin knife. Gently shake the pan to release the cake. -
Dust with Sugar:
Finally, dust the cooled cake lightly with confectioners’ sugar for a beautiful finishing touch.
Nutritional Information (per serving):
- Calories: 2453.3
- Fat: 43.1g
- Saturated Fat: 14.9g
- Cholesterol: 1889.7mg
- Sodium: 1850.8mg
- Carbohydrates: 469.3g
- Fiber: 6.3g
- Sugar: 302.7g
- Protein: 49.6g
This Egg-yolk Sponge Cake is a delightful way to use up excess egg yolks while creating a moist and flavorful dessert. Enjoy its light and airy texture with a hint of citrus flavor!
