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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Ever wonder what to do with all those left-over egg yolks from baking an angel food cake? This is what my grandmother did with hers! A luscious, eggy sponge cake. You can frost it or not, your choice! Ingredients:
1 2/3 cups cake flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 cup sugar |
10 egg yolks (at room temperature) |
3/4 cup hot water |
1 teaspoon lemon extract |
Directions:
1. Sift together cake flour, baking powder and salt. Set aside.
2. With electric mixer, beat egg yolks until slightly thickened; add hot water gradually, beating until mixture is very thick and light (about 10 minutes).
3. Add flavoring to egg yolks, then add sugar gradually, beating constantly.
4. Fold in flour, about a fourth at a time (I do this by hand) folding until well blended.
5. Pour batter into an ungreased 10-inch tube pan.
6. Bake at 375°F for 40-50 minutes until done.
7. Remove cake from oven and invert pan.
8. Let cake stand for an hour until cool.
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