Egg Yolk Sponge Cake Recipes

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.

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.

TWELVE YOLK POUND CAKE

Steps:

• Prepare a 10-inch (12 cup) tube pan or 12 cup bundt pan with non-stick spray.
• Preheat oven to 350 degrees F. (I recommend you Calibrate your oven!)
• Sift flour, baking powder, and salt together.
• In a mixing bowl, beat egg yolks until very fluffy and thick.
• Gradually beat in sugar and beat 2 minutes on high speed, stopping to scrape the bowl.
• Reduce speed to low and add vanilla, lemon, and cold water.
• Gradually, but quickly add sifted flour mixture while beating on low, scrape bowl.
• Beat only long enough to blend, about 2 minutes.
• Pour batter into prepared pan.
• Bake 50 to 60 minutes or until golden brown or when pick inserted in thickest portion of the cake comes out clean or with dry crumbs. (Watch closely if you haven't calibrated your oven. Baking pans can affect baking times as well. If it turns out dry you cooked it too long.)
• Cool cake for 15 minutes on wire rack before removing from the pan. Loosen sides of cake from pan with a spatula, then remove from pan. Cool completely on wire rack.
• Store in an airtight container 4 days or on countertop or 1 week in the refrigerator.

SUNNY SPONGE CAKE

Steps:

• Let egg whites and egg yolks stand at room temperature for 30 minutes. Sift together the flour, baking powder and salt; set aside. , In a large bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar and hot water, beating until thick and pale yellow. Blend in the orange juice, vanilla and orange and lemon zests. Add reserved flour mixture to egg yolk mixture., In another bowl and with clean beaters, beat the egg whites on medium speed until soft peaks form. Gradually beat in sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites., Spoon batter into an ungreased 10-in. tube pan. Bake on the lowest rack at 350° for 25-30 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate. Serve with whipped topping.