Egg-Yolk Sponge Cake

4.3
(86)

This is a moist and tender cake with plenty of orange flavor.

16
16
16
16
Servings:
14
Yield:
1 to 10 - inch tube cake

Ingredients

  • 1 ⅔ cups all-purpose flour

  • 1 ½ teaspoons baking powder

  • ½ teaspoon salt

  • ¾ cup egg yolks

  • 1 egg

  • 1 ½ cups white sugar

  • 1 tablespoon orange zest

  • 1 tablespoon orange juice, strained

  • ½ teaspoon lemon extract

  • ¾ cup boiling water

Directions

  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.

Nutrition Facts (per serving)

185 Calories
4g Fat
34g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 14
Calories 185
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 7%
Cholesterol 174mg 58%
Sodium 147mg 6%
Total Carbohydrate 34g 12%
Dietary Fiber 1g 2%
Total Sugars 22g
Protein 4g
Vitamin C 1mg 6%
Calcium 51mg 4%
Iron 1mg 7%
Potassium 39mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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