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Egg-Yolk Sponge Cake

"This is a wet and tender cake with masses of orange flavor."

Ingredients :

1 2/three cups all-reason flour
1 half of teaspoons baking powder
half of teaspoon salt
3/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

Instructions :

Prep :	Cook : 14M	Ready in :

Preheat oven to 325 ranges F (one hundred sixty five levels C).
Sift together two times: flour, baking powder, and salt. Pour lower back into sifter.
In a large mixing bowl beat egg yolks and entire eggs with an electric powered mixer until thick and lemon coloured (approximately 5 minutes). Gradually upload sugar, beating after each addition. This have to take approximately 10 minutes.
Fold in orange rind, orange juice, and lemon extract. Sift dry elements into egg and sugar combination and fold in. Do no longer stir or beat. Add boiling water and fold in speedy, simply till liquid is mixed. Pour batter into one ungreased 10 inch tube pan.
Bake at 325 stages F (one hundred sixty five tiers C) for 60 to 65 minutes. Turn cake over in pan on a cord rack and let cake dangle for 1 hour or until cool. Loosen cake facets from pan with a spatula and shake from pan. Dust top gently with confectioner's sugar or frost with Orange Butter Frosting.

Notes :

Reynolds® parchment may be used for simpler cleanup/removal from the pan.

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