Rich And Tender Orange 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.

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.

BEE LIAN'S RICH ORANGE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).Grease one 8 inch round cake pan. Sift flour and set aside.
• Cream butter, sugar and grated orange zest until light and fluffy. Beat in the egg yolks one at a time. Fold in sifted flour, alternating with orange juice.
• In another bowl, whisk egg whites until stiff and add a pinch of salt. Fold whisked egg whites into the mixture. Spoon batter into prepared pan.
• Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into cake comes out clean.

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.