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| EGG YOLK SPONGE CAKE (GOOD JELLY ROLL) | |
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May use the egg yolks from my angel food cake recipe listed. This recipe make too much for a angel food pan so I put some in jelly roll pan. Then turn out on dish towel with powdered sugar sprinkled on and roll. Unroll and fill with tart jelly, reroll without towel cut and serve. To make smaller batch use amount of ingredients listed in parenthesis. 12 egg yolks (8) 2 c. sugar (1 1/2) 1 c. boiling water (3/4) 1/2 tsp. salt 4 tsp. baking powder (3) 2 tsp. lemon flavoring (1 1/2) 3 c. sifted cake flour (2 1/4) Beat egg yolks until light with mixer. Add sugar gradually, then hot water, beating meanwhile. Add flour, sifted with baking powder and salt and beat thoroughly. Turn into angel food cake pan. Bake at 325 to 350 degrees for about 1 hour. | |
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This recipe is easy and works very nicely. We used almond instead of lemon flavoring (don't forget to add it to your mix even though the it's not in the directions. We made ours in a large springform pan, and it has a beautiful and delicious crust on the top.
Enjoy!