Yellow Sponge Cake Recipe
I blame my mother. Whenever I make a homemade angel food cake, or anything that requires a lot of egg whites, I immediately think of what I can do with the surplus of egg yolks that also need a use. We grew up on an island off the Brazilian coast raising our own chickens. Mom did not allow any part of the egg go to waste so if we wanted an angel food cake, we also had to come up with a recipe for the egg yolks.
It’s not that hard, it just takes some advance planning so you can easily incorporate the egg yolks into a second recipe. One of the things I do with extra egg yolks is substitute them for whole eggs. Two egg yolks with a tablespoon of water can be substituted for one full egg in baking. The egg yolks do give a dish a little extra flavor, and color, but if you don’t mind a little stronger flavor this is a nice way to use up the extra egg yolk supply.
Another way to use up extra egg yolks is to make a yellow sponge cake. This is not only delicious but light in calories so it’s a perfect summer cake.
Yellow Sponge Cake Recipe
You will need:
1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 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
3/4 cup boiling water
Add all ingredients to list
To make:
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; 4 g fat; 33.6 g carbohydrates; 4.1 g protein; 174 mg cholesterol;147 mg sodium.
Yellow Sponge Cake can be substituted where a recipe calls for a pound cake or yellow cake in the recipe.
If I embellish, it’s to add fresh cut up strawberries in balsamic vinegar or just the plain strawberries in a little whipped cream.
Charlotte Ekker Wiggins is a beekeeper, gardener and sometimes cook. Published by El Dorado Springs Sun once in print and online with author’s permission. Copyright 2017, all rights reserved. This column may not be reprinted, republished or otherwise distributed without author’s permission. Contact Charlotte at gardeningcharlotte at gmail dot com.
SAMPLE AFTER CAKE’S DONE – Do I wait until the cake is fully cooled off before trying it? Yes, it’s best to let the cake fully cool down but there is no harm in doing a taste test, or two, while still warm. (Photos by Charlotte Ekker Wiggins).
ADD A ZIP – This Yellow Sponge Cake recipe calls for citrus flavoring, which adds a nice little zest to the light cake.
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