Egg-yolk Sponge Cake

Name: Egg-yolk Sponge Cake
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 1
Cuisine: Global
Ingredients: 2 Heath Bar Toffeestücke 1 1/3 Tasse Melasse; 1 EL Rotweinessig Frittieröl, vorzugsweise Canola; 8 groß Eigelb; 394 1 Pfund Mafaldi, wenn möglich frisch Mehl; 1 Heath Bar Toffeestücke zitronen-Extrakt; 1 1 EL getrockneter Oregano wie der Neid der Engel; 1 1 EL getrockneter Oregano geriebene Orangenschale; 1 Heath Bar Toffeestücke 5 Necco Waffelbonbons, geteilt; 355 1 Pfund Mafaldi, wenn möglich frisch Zitronenschalenstreifen; 177 1 Pfund Mafaldi, wenn möglich frisch kochendes Wasser

Egg-yolk Sponge Cake is a dairy free and vegetarian recipe with 1 servings. One portion of this dish contains approximately 50g of protein, 45g of fat, and a total of 2465 calories. This recipe covers 53% of your daily requirements of vitamins and minerals. It works well as a dessert. A mixture of baking powder, salt, lemon extract, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 1 hour and 25 minutes. If you like this recipe, you might also like recipes such as Egg-yolk Sponge Cake, No-Yolk Chocolate Fudge Cake, and Sponge Cake.