Tuesday, 13 November 2012

Very Yellow 3 egg yolk Cake

I was planning to make some macaroons with 3 egg whites. 
Obviously there would be 3 leftover egg yolks.  I thought to myself, what could I do with the leftover egg yolks?  Making mayonnaise, extra rich pastry, carbonara spaghetti, etc. ... but I wanted to make a cake.  
So I searched to find out if there was any recipe which only uses egg yolk because I didn't want to waste the leftover egg yolks. Then, I came across the cake called "yellow cake" which doesn't require egg white at all. I amended the recipe for my 3 egg yolks and created a recipe for a very yellow lemon cake. 
I also added zest of an orange to the batter to make citrus flavoured cake. Then, I made lemon syrup with fresh lemon juice and sugar, and poured the juice over the cake when it was still warm in the cake tin.  
The resulting cake was unexpectedly good, very moist and yet light and fluffy in texture.  
Ironically, I spectacularly failed to make macaroons. Everything went so wrong and it was absolutely disastrous.  So I ended up wasting the precious ingredients of the macaroons as most of them were badly stuck to the baking paper and I couldn't remove them.
Well, I have to admit that I was defeated by macaroons, but I was rescued by this leftover cake. 
However, I won't give up making macaroons. So watch this space. :)

  • 150g  plain flour
  • 1.5 tsp baking powder
  • ¼ tsp salt
  • 85g butter (or low-fat spread)
  • 130g sugar
  • 3 egg yolks
  • 120ml milk
  • 1 tsp vanilla essence
  1. Preheat the oven to 180 C (350 degrees F).
  2. In a bowl sift or whisk the flour with the baking powder and salt.
  3. In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft and creamy (about 1-2 minutes).  Gradually add the sugar and beat until light and fluffy (about 3-5 minutes).  Add egg yolks, in two batches, beating well after each addition. Add the vanilla extract and beat until combined.
  4. With the mixer on low speed, alternately add the flour mixture (in three additions), and milk (in two additions), beginning and ending with the flour.  
  5. Pour the mixture into the cake tin. Bake 22 to 28 minutes or until a toothpick inserted into the centre of the cake just comes out clean and the cake springs back when pressed lightly in the centre.  

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