So you’ve made your own Easter goodies and have some egg yolks left over. What do you do with them? This time around, I made some egg yolk cake. I added a tinge of lemon to the cake and made a lemon glaze to go over it. This isn’t the prettiest cake you’ve seen, but don’t let that fool you. This cake was so, so good. It had a lovely sponge and the tang of the lemon glaze was just perfect. Mind you, this has a powerful lemon punch. The citrus flavor is just perfect for these warm days. It just tastes so fresh. If you’re a lemon lover, please try this cake out, I can tell you, you won’t be disappointed. Just don’t do too many foolish things like I did. If you’re wondering what these were, well for starters check out what I got my hands on very recently.
Pretty, isn’t it? I was so excited that I was finally using it, that I forgot to grease it and here’s the outcome. Be warned, its not pretty, but in the spirit of keeping it real, you should see that there are a few baking disasters that I encounter along the way.
Have you had any baking disasters? Write in and tell me about it, it would be nice to know that I’m not the only one these things happen to. Also, please use superfine sugar or grind your granular sugar to a fine powder or you’ll have a cake dotted with granular sugar like I did. I don’t know why or how I ended up doing stuff like this. The only reason I can come up with is exhaustion. Note to self – Even though baking is therapeutic, avoid baking when you’re exhausted and the weather outside is blistering hot.
Anywho, inspite of all these crazy happenings, I am glad to report that this cake was a great one and I’m definitely going to make this again, minus all the disastrous details though. Thankfully, after using the bundt pan, I still had enough batter for a 6″ cake, that turned out fairly well.
Lemony Egg Yolk Cake
Adapted from: Cooks.com
8 egg yolks
1 1/2 cup sugar
3/4 cup boiling water
1/2 tsp salt
3 tsp baking powder
3 cups sifted all purpose flour
Juice of half a lemon
Rind of a lemon
Preheat the oven to 160ºC.
Beat the egg yolks till light.
Add the sugar gradually, beating well while adding.
Add the hot water gradually, beating continuously.
Add the juice and rind of the lemon.
Sift the flour, baking powder and salt and add it to the batter. Mix thoroughly till well incorporated.
Pour batter into a greased cake pan and bake for 45 minutes to an hour or until done.
For the Lemon Glaze –
2/3 cup of castor sugar
2 tbsp lemon juice
Stir this together and drizzle over cake when it is still hot.
As it cools, the glaze crystalizes in the yummiest possible way.