Holiday Egg Yolk Sponge (Chiffon) Cake With Citrus Glaze - Kraft Recipes Top
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Holiday Egg Yolk Sponge (Chiffon) Cake With Citrus Glaze

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  • Preheat oven to 350. Grease and flour tube pan. Sift dry ingredients together. Set aside. Beat egg yolks in small mixer bowl until very thick and lemon colored. Beat sugar in gradually. Blend in water, flavorings, rind and juice slowly, on low speed. Add the whole egg. Quickly blend in dry ingredients.
  • Bake at 325 for 65 minutes until cake tests done by inserting broom straw. As cake cools in 10 minutes, apply glaze icing as per this recipe, although cake is good without the glaze.
  • Glaze: (Note: You can substitute lemon or lime.) Mix glaze ingredients vigorously and drizzle on cake. Cool in dark closet.

Special Equipment Needed


From the Lucille Tschirhart Schott collection.. Note: Castroville, TX., Alsatian homemakers of old, dating back to their roots in the Voges Mountains, were taught early on how to save every bit of food, so when, for, example, they baked an angel food cake, using only the whites of the eggs, they would save the yolks for recipes such as this. Serve with scoop of appropriate sherbet or open the eggnog with or without spirits for a favorite holiday twosome that matches the tangy citrus sponge cake with spicy eggnog.

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