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12 Egg Yolk Golden Angel Food Cake

Source of Recipe

Based on an internet recipe called KAF’s Golden Angel Food Cake


Recipe Introduction

I was looking for a way to use up leftover egg yolks and came across this recipe. I made some changes in it and was really happy with the result. The cake is light and has a nice, tight crumb. I iced it with 7-Minute frosting made with orange extract instead of vanilla.NOTE: I have had a problem with this cake being slightly tough and dry. Kerry at cookskorner.com suggested: "I'd go cake and pastry flour and fold it in rather than beat it in." ADDITIONAL NOTE: I tried using cake flour and folding it in rather than beating it in - this helped a lot with the texture, but it was still very dry. Panaderia Canadiense at eGullet suggested using boiling milk rather than water and using fresh (or frozen) orange zest rather than dry.

List of Ingredients

12 Egg Yolks
3/4 C Boiling Water
1/2 T. Penzey’s dried orange peel
1 t. orange extract
1 1/4 C Sugar
1 3/4 C AP Flour
2 t Baking Powder
3/4 t Salt



Recipe

Preheat oven to 325 degrees. Grease the bottom only of a tube pan and line bottom with parchment.

In a stand mixer with the whip attachment, beat yolks until thick and lemon colored. SLOWLY add the boiling water and beat for a couple of minutes. Beat in the orange peel, extract and sugar.

Combine the dry ingredients and add slowly to the yolk mixture, beating all the while.

Pour in tube pan and bake for 45 minutes, or until it passes the toothpick test. Cool in pan upside down on a wine bottle for 1 1/2 hours. Remove from pan and make sure that it is completely cooled before frosting.