What to do with leftover egg yolks?

Here's a great recipe I've found to use up any leftover egg yolks you have lying around after you've made a pavlova. It's from Nigella Lawson's website.

http://www.nigella.com/recipe/recipe_detail.aspx?rid=14145

This sponge is really tasty and moist. I often double the recipe and use the sponge to make lamingtons. But in the attached photo, I melted some strawberry jam and brushed it on the top of the cake; covered it with whipped cream and strawberries.

EGG YOLK SPONGE CAKE

INGREDIENTS
3 egg yolks
2 tablespoons hot water (not boiling)
1/2 cup caster (superfine) sugar
1/2 cup self raising flour, sifted
pinch salt, optional (I don't usually put in)
1/2 teaspoon vanilla extract
2 tablespoons milk

METHOD
Preheat oven to 180°C-if your oven is quite hot try 170°C.
Beat egg yolks and hot water till creamy then gradually add the sugar and beat till thick and pale.
Add salt and vanilla. Fold in the flour and milk alternately till combined.
Pour into a greased and lined 20cm round tin and bake for 20-30 minutes or until a skewer comes out clean. Cool on wire rack. Split cake in half then fill with jam and whipped cream then dust with icing sugar.
Turn the oven down a bit if it's browning too fast.

The mighty Pav

Like most people, I love a good pavlova. What's not to like? The crispy, crunchy shell; the soft, gooey, meringue interior; the whipped cream topping covered in fresh fruits and drizzled with passionfruit pulp. Yum!

I tried this Donna Hay recipe and it worked a treat!

Ingredients
150ml eggwhite (approximately 4 eggs)
1 cup (220g) caster (superfine) sugar
2 tablespoons cornflour (cornstarch), sifted
2 teaspoons white vinegar
1 cup (250ml) single (pouring) cream
½ cup passionfruit pulp (approximately 4 passionfruit)
250g strawberries, hulled and halved

Method
Preheat oven to 150°C (300°F). Place the eggwhite in the bowl of an electric mixer and whisk until stiff peaks form. Gradually add the sugar, whisking well, until the mixture is stiff and glossy.
Add the cornflour and vinegar and whisk until just combined. Shape the mixture into an 18cm round on a baking tray lined with non-stick baking paper.
Reduce oven to 120°C (250°F) and bake for 1 hour 20 minutes. Turn the oven off and allow the pavlova to cool completely in the oven.
Whisk the cream until soft peaks form. Spread over the pavlova, top with passionfruit and strawberries and serve immediately.

Hey! Good Cooking

Hey! Good Cooking is all about my mission to become a better cook.
I love food - eating and reading all about it. I thought it'd be fun to document my progress...the good and the bad!
As I try a new recipe, I'll let you know if it worked or if it failed.
Wish me luck as I begin my culinary journey!