No Fail Sponge Cake

I thought it was great! Glad to be able to use 12 egg yolks! Per recommendations, image sue to whip eggs for 10 minutes, at least. I also added only 1 14 cups sugar. It was light and just as a sponge cake should be. I used very hot water and drizzled it as I folded batter with spatula. It was half eaten after I put it on the plate, and by 3 of us! Might use lemon zest and lemon extract next time.

I have made this cake twice, first as recipe states, then the second a chocolate mocha. I loved the orange citrus, it was wonderful! My husband doesn’t like citrus so I made the second one subbing cocoa for some of the flour, and adding instant coffee to the boiling water when added. This is the best for using up extra yolks, I have used 12 yolks before and it’s just spot on! Great for when you make homemade angel food cake- using the leftover yolks from that gives you two cakes!

I have made this cake quite a few times and it always has come out great! Few changes I did with the flavoring to vanilla and did not put the orange juice in it or orange zest. thank you for sharing your recipe!

This may be our new favorite cake…and we’re not really cake eaters! It was so moist, but completely baked through. The best sponge cake I’ve ever had. I followed the directions exactly, using my stand mixer. The flavor was delicate, not too sweet, with just a hint of citrus. All I did was dust it with powdered sugar to finish it off. I’ll definitely make this again!


350g – 12 oz – self raising flour
260g – 10 oz – caster sugar

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