Egg-Yolk Sponge Cake

Recipe View Preheat your oven to 325°F (165°C). (5 minutes)

Recipe View In a medium bowl, sift together the flour, baking powder, and salt. Sift the mixture again for an extra light texture. Pour back into sifter. (5 minutes)

Recipe View In a large mixing bowl, using an electric mixer, beat the egg yolks and whole egg on medium-high speed until thick and pale lemon-colored. This should take approximately 5 minutes. (5 minutes)

Recipe View Gradually add the sugar, one tablespoon at a time, beating well after each addition. Continue beating for about 10 minutes until the mixture is light and fluffy. (12 minutes)

Recipe View Gently fold in the orange zest, orange juice, and lemon extract until just combined. (3 minutes)

Recipe View Gradually sift the dry ingredients into the egg mixture, folding gently with a rubber spatula after each addition. Be careful not to overmix; the batter should remain light and airy. (8 minutes)

Recipe View Quickly but gently fold in the boiling water until just combined. Do not overmix. (2 minutes)

Recipe View Pour the batter into an ungreased 10-inch tube pan. (2 minutes)

Recipe View Bake for 60 to 65 minutes, or until a wooden skewer inserted into the center comes out clean. (65 minutes)

Recipe View Immediately invert the cake in the pan onto a wire rack and let it hang for 1 hour, or until completely cooled. (60 minutes)

Recipe View Once cooled, loosen the sides of the cake from the pan using a thin spatula. Gently shake the cake to release it from the pan. (5 minutes)

Recipe View Dust the top of the cake lightly with confectioner's sugar or frost with a homemade Orange Butter Frosting. (5 minutes)