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.
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
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.
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.
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