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Egg Yolk Cake

what to do with leftover egg yolks - make this soft and spongy egg yolk cake
Prep Time10 minutes
Cook Time1 hour
Course: Cake
Cuisine: Northern Ireland
Keyword: egg yolk cake, egg yolk cake recipe, leftover egg yolks recipes, using up egg yolks, what to do with leftover egg yolks
Servings: 24

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.

Notes

This cake can be eaten as soon as it has cooled but it improves on keeping for a few days.  Store in an airtight container and enjoy for up to a week.