Ingredients
1 2/3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
8 large egg yolks
1 large egg
1 1/2 cups sugar
1 tablespoon grated orange rind
1 tablespoon orange juice
1/2 teaspoon lemon extract
3/4 cup boiling water
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Individual cups for perfectly shaped poached eggs
Rotating stand for smooth cake frosting and decorating
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
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Individual cups for perfectly shaped poached eggs
Rotating stand for smooth cake frosting and decorating
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
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Preheat oven to 325 ° F (165 ° C). Sift together twice: flour, baking powder, and salt. In large mixing bowl beat egg yolks and whole egg 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° F for 60 to 65 minutes. Turn cake over in pan on wire rack or neck of bottle and let cake hang for 1 hour or until cool. Loosen cake sides from pan with metal spatula or thin knife and shake from pan. Dust lightly with confectioners' sugar.