Without veggies, this juicy roast beef recipe for the slow cooker uses basic ingredients to create a delicious flavor. This beef’s gravy doesn’t require any additional seasoning and is a fantastic addition to the beef and whatever side dishes you select.
| Servings: | 14 |
| Yield: | 1 to 10 – inch tube cake |
Ingredients
- 1 ⅔ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup egg yolks
- 1 egg
- 1 ½ cups white sugar
- 1 tablespoon orange zest
- 1 tablespoon orange juice, strained
- ½ teaspoon lemon extract
- ¾ cup boiling water
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- Sift together twice: flour, baking powder, and salt. Pour back into sifter.
- In a large mixing bowl beat egg yolks and whole eggs with an electric mixer until thick and lemon colored (about 5 minutes). Gradually add sugar, beating after each addition. This should take about 10 minutes.
- Fold in orange rind, orange juice, and lemon extract. Sift dry ingredients into egg and sugar mixture and fold in. Do not stir or beat. Add boiling water and fold in quickly, just until liquid is blended. Pour batter into one ungreased 10 inch tube pan.
- Bake at 325 degrees F (165 degrees C) for 60 to 65 minutes. Turn cake over in pan on a wire rack and let cake hang for 1 hour or until cool. Loosen cake sides from pan with a spatula and shake from pan. Dust top lightly with confectioner’s sugar or frost with Orange Butter Frosting.
Nutrition Facts
| Calories | 185 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 174 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 147 mg |
| Sugars | 22 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe turned out perfect. It’s was my first attempt and I’m so glad i picked this one. Absolutely delicious and fluffy. I used vanilla extract instead of lemon.
Great recipe! I used a Bundt pan so I did grease the pan. Was delish! Will add oil or pudding next time to make it a little more moist.
It was great and easy to make
Absolutely best recipe for use of leftover yolks after making a pavlova. Cake came out super spongy and delicious. Will definitely make it again and again. Thank you and God bless.
Made as written. Wasn’t a fan.
I was worried about one remark about the boiling water. I used nearly boiling water from my “ever hot” tap. And I whisked it into the batter quickly. There was no issue with the raw egg because it was already incorporated into the batter. The cake is AMAZING. I may add a chocolate orange glaze to it but it is delicious on its own.
Making this cake was hilarious. But let me start by saying it was a really nice cake and my family has enjoyed it. However, next time I would bake it for 45 mins, not 60 mins. The funny side is, it had been a very long day, I was tired and even considered not making the cake until the next day. But I went ahead anyway. The steps were simple enough, or so I thought, and I followed them through to pouring the mix into the bundt pan. I then began to clean up the kitchen only to discover, wait for it…I had omitted all the sifted dry ingredients! Yep. They were still sitting with the sifter. I quickly pulled out the pan from the oven, returned the batter to the bowl, folded in the dry ingredients and threw it back into the bowl and into the oven. MIRACULOUSLY this cake still turned out yum! I hope you laugh at this as much as I did!
Like others have said, rubbery is the best I can say for this cake. I have made many, many cakes in my lifetime but never had one fail like this one did.
As another reviewer said “make sure to whip the egg-yolk and sugar until the mixture is very light and rises” to have good results and not be rubbery.
wasn’t sure of the hot water but followed the recipe exactly, and wow! my family devoured it. Now I know what to do when we make Angel food cake, make sponge cake to go with it. #nowaste ????
I used this recipe to make a chocolate cake and it turned out to be really airy, soft and moist. Gave me super tasty chocolate cake that doesn’t require any frosting. Tip – the cake tastes even better if you let batter rest for 30 minutes after pouring in cake mould. Bake it and keep checking for doneness after 40 minutes. Happy baking!
I just made this as cupcakes. They came out great. I used all cake flour and used lemon instead of orange. They taste great.
I made a gluten free version of this recipe and it worked out well. I cut the sugar back to 1 cup as some of the other reviewers suggested and only baked it 50 minutes, which was just about right. Served with strawberry rhubarb sauce and whipped cream, it got rave reviews!
It was delicious. So soft and light! Will definitely make it again.
My cake was half the height of the cake in the picture. It was just ok
I followed the recipe according to directions. It turned out great. Friends enjoyed the cake. It was very moist and light.
This may be our new favorite cake…and we’re not really cake eaters! It was so moist, but completely baked through. The best sponge cake I’ve ever had. I followed the directions exactly, using my stand mixer. The flavor was delicate, not too sweet, with just a hint of citrus. All I did was dust it with powdered sugar to finish it off. I’ll definitely make this again!
Does anyone know how to substitute gluten free flour for regular cake flower? Same proportions?
I don’t have a flour sifter so just fluffed flour and that worked just fine. Cake was a hit. Nice light dessert.
Delicious. Would make again in a heartbeat.
I had about ten egg yolks leftover from a Father’s Day Angel food cake, so I looked up a recipe to use them. This recipe was not only an egg-cellent way to use up extra yolks, it was fairly easy to make and very delicious. I modified the recipe a tad because I also had a surplus of lemons in the house: I added a tablespoon of lemon zest I subbed a quarter cup of lemon juice for the same amount of water (I then boiled it with the water). I eliminated the orange juice and zest. I made a glaze out of a tablespoon of melted butter, a cup of powdered sugar (approx.) and about three tablespoons of lemon juice, and poured it over the cooled, unmolded cake. Other than that I followed the recipe exactly. My oven runs hot (it’s a commercial convection oven), so mine was done baking in 45 minutes It is fluffy, spongy, and very moist. No discernible egginess, and a beautiful pale yellow color. I will Definitely keep this in mind for the next time I have a bunch of yolks on hand!