or what to do with leftover egg yolks – make this egg yolk cake!
This cake recipe came about when I was making my Caramel Meringue Roulade and had leftover egg yolks. I mean, why can’t you make a cake with just egg yolks and not whole eggs? The answer is that there is no reason why not, you just need the right recipe!
So, with a bit of experimentation and guesswork – here it is. This egg yolk cake recipe is quick, easy and versatile and makes use of those leftover egg yolks so you don’t have to throw them away when you don’t fancy making custard – or scrambled eggs – or even Caramel Blondies. So many options!
Firstly, place your egg yolks in a jug and add the water. You will need 5 large or 6 medium/small egg yolks.
Soften the butter (in the microwave for 30 seconds on full power) then whisk in the caster sugar. Add the egg yolks and water along with the self raising flour and baking powder. You can also add a few drops of any flavouring of your choice. I kept it simple and didn’t add any additional flavouring, if you use real butter you really don’t need it.
Whisk lightly until everything is combined then spread the mixture evenly in a 18 cm x 28 cm rectangular traybake tin. The tin should be quite deep – this mixture makes a nice, chunky size of cake. If you don’t have a rectangular tin you could use a 9″ square deep tin. Bake at 140C for an hour or so until the top is light golden brown and the cake springs back if pressed lightly in the centre.
While the cake is cooling, make the fondant frosting for the top. Heat the water, golden syrup, vanilla extract (or any flavour of your choice) and salt over a high heat until just bubbling. Remove from the heat and add the icing sugar, stir well until combined. You can also add some food colouring if you like. Pour over the cake and allow to cool and set completely before cutting into squares.
This cake is very tasty when just baked but actually improves on keeping – it becomes softer and I think has more flavour a day or two after baking. Store it in an airtight container and enjoy for up to a week.
Egg Yolk Cake
Equipment
- 1 18 cm x 28 cm rectangular deep traybake tin or 9" square deep tin
Ingredients
Cake
- 5 large egg yolks or 6 medium/small yolks
- 125 ml water
- 225 g butter
- 225 g caster sugar
- 225 g self raising flour
- 1 teaspoon baking powder
Fondant Frosting
- 55 g water
- 45 g golden syrup
- few drops flavouring of your choice I used raspberry
- pinch salt
- colour of your choice optional, I used pink
- 275 g icing sugar
Instructions
To make the cake
- Preheat the oven to 140C (fan) and grease and line your tin.
- Place your egg yolks in a jug and lightly whisk in the water.
- Soften the butter if required (cut into pieces and heat in the microwave on full power for 30 seconds, stir well until smooth).
- Add the caster sugar and beat until light in colour.
- Add the eggs/water, flour and baking powder, beat again until the mixture is light and smooth.
- Spread the mixture evenly in the prepared tin and bake for about an hour until the top is light golden brown and the cake springs back when lightly pressed in the centre. Remove from the oven and make the fondant frosting while the cake cools.
To make the fondant frosting
- Place the water, golden syrup, flavour and salt in a small saucepan and heat over a high heat until just bubbling.
- Remove from the heat and add the icing sugar and any colouring – beat well until smooth.
- Pour the frosting over the cake and allow to cool completely before cutting into squares.