Great recipe for the left over yolks you have after making an angel food cake! I was sceptical about this recipe, it seemed too simple. I didn't think it could possibly rise enough to fill an angel food cake pan. Well, I can assure you it rose the whole 4.5 inches of the pan and stayed that tall. I did cool it inverted, just like you would an angel food cake. It was remarkably light and airy, not dense and heavy as you would assume with that many yolks. I served it with strawberries and bananas in a simple syrup. Delicious!!! Everone was impressed. This is a definite keeper. THANKS!!!

Tried this as a way to use up the yolks we don't eat. The cake rose way more than I expected and even kept rising in the oven (it overflowed my two small loaf pans, so make sure you use big enough pans!). It is a light, tasty cake. I'll make it again to offer to friends without cholesterol issues. Probably would be great with whipped cream! Once it is cooled, it does come out of the pans easily enough.

I am making this cake for the second time along side an angel food cake. This cake was delicious, but it did not take anywhere close to an hour for me to bake. The first time it was about 40 minutes and this one is looking like it is going to be about the same. Anyway, it is a great use for egg yolks and a bunch of ingredients I already had in my house. Definitely a keeper.

I really appreciated this cake for the ability to use up yolks from making an angel food cake. Unfortunately both times I tried it it failed. It rose beautifully and then all of a sudden about 30 minutes in it it flopped. Unfortunately my oven does not give even heat and I live at a high altitude so I'm not sure if that is the reason if flopped but I would like to try again. Any suggestions?

Love the cake, it is a keeper! Good way to use up those pesky yolks left from angel food.

It is a really good recipe, thanks. I didn't have a 10-inch bun cake pan so I used a 10-inch x 10 regular cake pan for 45 minutes.

Excellent. I was surprised how moist it was. Because it came out so perfectly risen and firm I thought it would be dry. But it is a really beautiful cake. Thank you!

This recipe is beautiful. So simple, not butter or oil and super light and fluffy. Easier than other recipes for this cake although only the yellow part. Make sure to beat the yolks till VERY pale and light and still beating while adding sugar slowly. I was surprised to beat the flour, usually I fold flours in but it turned out great. I will keep this recipe and use for layering with lemon curd and cream or making a log. Thanks for sharing. I think is my sponge cake recipe for life!

I had used 12 egg whites to make a chocolate meringue layer cake and I always struggle to find uses for the egg yolks. When I found this recipe I thought it sounded too good to be true... it's not!! This recipe is fantastic! I will definitely be making again. It is actually better than a lot of sponge recipes. Thank you!

This is the only cake recipe including boxed cakes that rose perfectly and did not fall! I was so excited to see that it was PERFECT! This is my new go to cake.

This recipe looks fantastic and based on the comments definitely want to give it a try. My only problem is I do not have any lemon extract. Do you think almond would work? I made angel food cake a few nights ago (hence the extra egg yolks) with a combination of vanilla and almond extracts and it was delicious.

I love this recipe as a way to use up egg yolks left over from Angel food cake. I use duck eggs, which are a different size, but I know when I have a cup and a half of whites I have the right number of yolks. Adding the zest of one lemon, cutting off the crust from sides and bottom, and drizzling a lemon glaze over the cake overcomes the eggy flavor.

To Ruth Nilsson & others at high altitude. Cut your baking powder in half, add about 1 1/2 tbsp. flour, add about 1 1/2 tbsp. water & reduce the sugar by 2 tsp. I usually add extra eggs (maybe 3 for this recipe). I live at 7000 ft & this works for me. I have not yet made this recipe but I'm about to.

First time I made it and it turned out sooo delicious! Make sure you beat egg yolks for at least 10 minutes. I also added worm water, not boiling.

I made this recipe with orange extract rather than lemon flavoring. It rose up almost as high as an angel food cake and was fluffy and moist. My husband loved it and I am making both angel food and this cake for Easter. Love it!