Rich And Tender Orange Egg Yolk Sponge Cake Recipes

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.

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.

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.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 inch round pan.
• Separate the eggs while cold, then bring to room temperature.
• Beat egg yolks, sugar and grated orange rind until light and fluffy. Mix flour and baking powder together. Alternately add flour mixture and orange juice to the egg yolk mixture.
• In a separate large CLEAN bowl, with a CLEAN whisk or beaters, beat egg whites to stiff peaks, and fold into batter.
• Pour batter into prepared pan and bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 325°. Sift flour twice., In another large bowl, beat egg yolks until slightly thickened. Gradually add 2/3 cup sugar, beating on high speed until thick and lemon-colored. Beat in orange juice and orange zest. Fold in flour., Add salt and cream of tartar to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining 2/3 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Gently transfer to an ungreased 10-in. tube pan. Bake on lowest oven rack 45-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool cake in pan, about 1-1/2 hours., Meanwhile, in a large heavy saucepan, mix sugar and flour. Whisk in orange juice and orange zest. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl. Cool 30 minutes. Press plastic wrap onto surface of orange mixture; refrigerate until cold., In a large bowl, beat cream until soft peaks form; fold into orange mixture. Run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a long serrated knife, cut cake horizontally into 3 layers. Spread frosting between layers and over top and sides of cake. Sprinkle with pecans. Refrigerate until serving.

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift the flour, 1/3 cup sugar and salt together twice; set aside., In another bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 2/3 cup sugar. Add orange juice and zest; beat 3 minutes longer. Gradually add flour mixture and mix well., Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets., Bake on the lowest oven rack at 325° for 45-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour., Run a knife around sides and center tube of pan. Remove cake to a serving plate. For glaze, melt butter in a small saucepan; remove from the heat. Add confectioners' sugar, water and vanilla; stir until smooth. Pour over cake, allowing it to drizzle down sides.