|Egg-Yolk Sponge Cake|
"This is a moist and tender cake with plenty of orange flavor."
- 1 2/3 cups all-reason flour
- 1 half teaspoons baking powder
- half teaspoon salt
- three/four cup egg yolks
- 1 egg
- 1 1/2 cups white sugar
- 1 tablespoon orange zest
- 1 tablespoon orange juice, strained
- 1/2 teaspoon lemon extract
- three/four cup boiling water
|Prep :||Cook : 14M||Ready in :|
- Preheat oven to 325 stages F (165 ranges C).
- Sift collectively twice: flour, baking powder, and salt. Pour returned into sifter.
- In a huge mixing bowl beat egg yolks and entire eggs with an electric powered mixer until thick and lemon colored (about five mins). Gradually add sugar, beating after every addition. This must take about 10 minutes.
- Fold in orange rind, orange juice, and lemon extract. Sift dry ingredients into egg and sugar aggregate and fold in. Do now not stir or beat. Add boiling water and fold in quickly, simply till liquid is mixed. Pour batter into one ungreased 10 inch tube pan.
- Bake at 325 levels F (one hundred sixty five tiers C) for 60 to sixty five minutes. Turn cake over in pan on a twine rack and allow cake hang for 1 hour or until cool. Loosen cake aspects from pan with a spatula and shake from pan. Dust top lightly with confectioner's sugar or frost with Orange Butter Frosting.
- Reynolds® parchment can be used for less difficult cleanup/removal from the pan.
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