Ingredients:
12 egg yolks
2 c. cake flour
2 tsp. baking powder
1/2 tsp. salt
2 c. white sugar
1 tsp. vanilla
1/2 tsp. lemon extract
1 c. cold water
Cooking Instructions
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 #8 (high) 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 at 350° for 1 hour or until golden brown. Invert cake to cool. Loosen sides with spatula or knife and remove from pan.
Note: Preheat oven to 350°. I make the sponge cake first since the yolks don't have to be room temp. This uses up the egg yolks from the Angel Food Cake.
12 egg yolks
2 c. cake flour
2 tsp. baking powder
1/2 tsp. salt
2 c. white sugar
1 tsp. vanilla
1/2 tsp. lemon extract
1 c. cold water
Cooking Instructions
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 #8 (high) 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 at 350° for 1 hour or until golden brown. Invert cake to cool. Loosen sides with spatula or knife and remove from pan.
Note: Preheat oven to 350°. I make the sponge cake first since the yolks don't have to be room temp. This uses up the egg yolks from the Angel Food Cake.