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Recipe
Egg Yolk Sponge Cake Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1219g | |
| Calories 3560 | |
| Calories from Fat 518 | 15% |
| Total Fat 57.82g | 72% |
| Saturated Fat 20.08g | 80% |
| Trans Fat 0.0g | |
| Cholesterol 2517mg | 839% |
| Sodium 1278mg | 53% |
| Potassium 632mg | 18% |
| Total Carbs 693.41g | 185% |
| Dietary Fiber 10.1g | 34% |
| Sugars 401.79g | 268% |
| Protein 71.09g | 114% |
Ingredients Convert Measures
- 12 egg yolks
- 2 c. sugar
- 1 c. boiling water
- 1/2 teaspoon salt
- 4 teaspoon baking pwdr
- 2 teaspoon lemon extract
- 3 c. sifted flour
Directions
- Beat egg yolks till light with a beater; add in sugar gradually. Then warm water, beating meanwhile. Add in flour, sifted with baking pwdr and salt; beat thoroughly. Turn into angel food cake pan. Bake in a moderate oven 300-350 degrees about 1 hour.
