Golden Sponge Cake Recipes

EGG-YOLK SPONGE CAKE

Egg-Yolk Sponge Cake image

This is a moist and tender cake with plenty of orange flavor.

Provided by Carol

Categories Desserts Cakes Sponge Cake Recipes

Yield 14

Number Of Ingredients 10

Ingredients

1 ⅔ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
¾ cup egg yolks
1 egg
1 ½ cups white sugar
1 tablespoon orange zest
1 tablespoon orange juice, strained
½ teaspoon lemon extract
¾ cup boiling water

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.

Nutrition Facts : Calories 185.1 calories, Carbohydrate 33.6 g, Cholesterol 173.9 mg, Fat 4 g, Fiber 0.5 g, Protein 4.1 g, SaturatedFat 1.4 g, Sodium 146.9 mg, Sugar 21.6 g

GOLDEN CAKES

Golden Cakes image

This is an old recipe from the 1923 era. Frost with boiled frosting, using whites of eggs in frosting. Decorate with maraschino cherries.

Provided by Gale

Categories Desserts Cakes Yellow Cake Recipes

Time 30m

Yield 15

Number Of Ingredients 9

Ingredients

½ cup butter, softened
1 ½ cups white sugar
4 egg yolks
1 egg white
2 ½ cups all-purpose flour
2 teaspoons baking powder
½ cup milk
¼ teaspoon almond extract
½ teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper muffin liners.
In a large bowl, cream together the butter and sugar until light and fluffy. In a separate bowl, beat together egg yolks and egg white. Beat the egg mixture into the butter and sugar.
In a separate bowl, sift together flour and baking powder. Stir flour into egg mixture alternately with milk. Stir in almond and vanilla extracts. Pour batter into prepared muffin cups.
Bake in preheated oven for 15 minutes, until a toothpick inserted into the center of each cake comes out clean.

Nutrition Facts : Calories 227.5 calories, Carbohydrate 36.6 g, Cholesterol 71.5 mg, Fat 7.7 g, Fiber 0.6 g, Protein 3.4 g, SaturatedFat 4.4 g, Sodium 101.1 mg, Sugar 20.5 g

GOLDEN SPONGE CAKE

GOLDEN SPONGE CAKE image

Categories Cake Egg Dessert Bake Quick & Easy

Yield 8 servings

Number Of Ingredients 8

Ingredients

12 egg yolks
3 cups cake flour
2 ½ tsp baking powder
½ tsp salt
2 cups sugar
1 tsp vanilla
½ tsp lemon extract
1 cup cold water

Steps:

- Sift cake flour and sugar (separately) once before measuring. - Sift together three times: flour, baking soda, and salt. - In mixing bowl, beat egg yolks on No. 8 speed until very fluffy and thick. - Gradually beat in sugar. - Beat 2 more minutes on #8 speed (high) and scrape bowl. - Turn to #2 speed (low) and add vanilla, lemon extract, and cold water. - Then gradually, but quickly add sifted flour mixture while beating on #2 speed, scrape bowl. Beat only enough to blend, about 2 minutes. - Pour batter into an ungreased 10 inch tube pan. - Bake 1 hour or until golden brown. - Invert cake to cool. - Loosen sides with spatula or knife and remove from pan.

STEAMED GOLDEN SYRUP SPONGECAKE

Steamed Golden Syrup Spongecake image

Yield Makes 6 to 8 servings

Number Of Ingredients 8

Ingredients

1 stick (1/2 cup) unsalted butter, softened, plus additional for greasing bowl
1/4 cup Lyle's Golden Syrup*, plus additional for drizzling
1/3 cup superfine granulated sugar
2 large eggs
1 1/3 cups self-rising all-purpose flour
1/2 cup whole milk
1 cup heavy cream
a deep heatproof bowl (1-qt; not plastic); kitchen string

Steps:

Add 2 inches water to a large wide pot. Set a rack or a few metal cookie cutters in bottom of pot and bring water to a boil. Bring 3 cups additional water to a simmer in a small saucepan.
Butter heatproof bowl, then pour 1/4 cup syrup into bottom. Beat together butter and sugar in another bowl with an electric mixer at medium speed until pale and fluffy. Beat in eggs 1 at a time, then add flour and milk alternately in batches, beating until combined. Pour batter over syrup. Cover bowl with a large round of wax paper, then top with foil, crimping tightly around edge. Tie string around rim to secure.
Set covered bowl on rack (water should come three fourths of the way up side of bowl; add simmering water if necessary), cover pot, and steam cake over simmering water 1 1/2 hours. Remove bowl from pot and let stand 5 minutes. Discard foil and wax paper. Invert a plate over bowl, then invert cake onto plate. Serve immediately, drizzled with cream and additional syrup.
*Lyle's Golden syrup has a loyal following in Britain, where it's prized for its salty-sweet, slightly buttery flavor. You can find Lyle's in the baking aisle of many supermarkets, at specialty foods shops, and at ethnicgrocer.com.

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