Re: Yolks from angel food cake

14 years ago

I found a recipe online listed by http://supermomnocape.wordpress.com/ but could find no way to contact her to ask my question.

The recipe is for a Lemony Butter Spongecake. Doesn't just the title alone sound delicious? Made said cake exactly like her recipe called for. Evidently I didn't fold in the flour/bp mix evenly enough. I was so afraid of deflating the yolks and I could see no flour, but when baked there are some tiny little undissolved pieces of flour. It certainly doesn't hurt the taste but isn't very attractive in my opinion. The cake is wonderful otherwise very tender and moist. I was surprised by the results because of so many yolks.

Here is the recipe:

"The most often requested birthday cake in our family is a made-from-scratch Angel Food cake. I first started making it when we lived on our acreage in Alberta, Canada and each day my laying hens blessed us with between 5 and 6 eggs.Â Â The recipe calls for 1 Â½ cups of egg whites and that of course leaves about a dozen yolks that need to be used up in another recipe.Â Â Below is the recipe IÂve adapted over the years from one I found in an old cookbook.

Lemony Butter Sponge Cake

12 egg yolks (or however many are leftover from Angel cake)

2 c sugar

1 c scalded milk

Â½ tsp lemon extract

Zest of one lemon

Â½ c (one stick) melted butter

In a large bowl, beat egg yolks and sugar until light coloured and fluffy.Â Add slightly cooled milk, lemon extract, lemon zest and melted butter.Â Beat until well blended.

Sift together 2 Â¼ c of all purpose flour and 2 tsp baking powder.Â Fold into egg mixture.

Grease two 9 inch round cake pans.Â Line the bottom with parchment paper.

Pour batter into pans, dividing it evenly between the two.Â Bake at 350 degrees Fahrenheit for 30 to 35 minutes.Â Â Cakes are done when a skewer inserted into the center comes out clean.Â Remove from oven and cool on racks.

This is delicious with jam spread between the layers and sprinkled with icing sugar.Â Or you can ice with your favourite icing.

The individual layers can also be frozen for future use.Â Â Some day when you need a quick dessert, take one out of the freezer early in the day and then come time for dessert, slice and top with strawberries or ice cream (or both.)

Â
Even if you are not in the habit of making Angel Food cakes, perhaps you have leftover yolks from making Egg-White Omelets or meringue.Â Â Simply freeze the yolks and when you have enough, defrost in the fridge, bring to room temperature and then use them in making this wonderful Lemony Butter Sponge Cake."

The question is could I use the same technique as making the AFC: take a portion of the sugar from the egg yolks and mix it with the flour to make it easier to blend into the egg yolk/sugar/flavoring mixture? Looks like it should work.

Trust me, I won't be baking a dozen eggs up in cakes in the too near future. I will put the sponge cake in the freezer. I promise I will.

Here you can see the tiny flecks of flour.

A great recipe anyway so thank you supermom wherever you are.

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Comments (6)

lorijean44
14 years ago
last modified: 9 years ago
Did you sift the flour before adding? I don't usually sift, but sometimes the little lumps of flour you found in your finished cake can be eliminated by sifting first.

Your cake looks fine to me, though! And sounds delicious, too!

Lori :D
gldno1
Original Author
14 years ago
last modified: 9 years ago
Well, I cheated on this cake. I just fluffed the flour and then dipped and measured. I bet you are right. If I had actually sifted those tiny pieces wouldn't have clung together. They weren't hard pieces, just bits of flour that weren' moistened. Thanks a bunch. Now why didn't I think of that? I had just made that AFC and sifted everything that went in it!
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ruthanna_gw
14 years ago
last modified: 9 years ago
I make an old recipe called Gold Cake that has almost the same ingredients but the mixing method is different. The butter is softened but not melted and creamed with the sugar; then the yolks are beaten in. The combined and sifted dry ingredients are alternately added to the egg mixture.

It looks great and if you sift it next time, I don't thik you'd have the flecks.
jakkom
14 years ago
last modified: 9 years ago
There's a really great small cookbook, long out of print but you can sometimes find used copies, called "The Other Side of the Egg". Half the recipes use only egg whites, and the other half use only yolks. It's so sensible...probably why it's out of print, LOL.
grainlady_ks
14 years ago
last modified: 9 years ago
I was thinking it was similar to "Gold Cake" too. My mother made K C Gold Cake from a little booklet for K C Baking powder - copyright 1935.

K C Gold Cake

1/4 c. butter (2 oz.)
1/2 c. sugar (4 oz.)
Yolks of 4 eggs, beaten light
1 c. pastry flour, less 2 level tablespoonfuls (3-1/2 oz.)
1 level teaspoonful K C Baking Powder
1/4 c. milk
Grated rind of 1 orange

Cream the butter; add the sugar, the yolks, orange rind and milk; then the flour sifted with the baking powder three times. Bake in a tube pan about thirty minutes. [The recipe doesn't give an oven temperature, but I assume a moderate oven - 350°F.] Cover with Coconut Frosting.
------------------------------------------------------

By the looks of the cake, it has more of the characteristics of a quick bread (close crumb) instead of a shortened cake, probably due to the melted fat. The thick crust is an indication of too much egg. If the crumb was tough, rather than tender, that's also another indication of too much egg, as well as using flour with too much protein in it. But since the recipe was altered from another recipe in order to use all those yolks, that makes sense to have those characteristics. I agree, sift the flour and you'll probably avoid the flecks of flour in the cake.

I vote for Coconut-Pecan Filling and Frosting as a good way to use 4 yolks... (nothing wrong with a little indulgence once in a while).

I use powdered eggs and keep powdered whites, powdered yolks and powdered whole eggs on hand. By doing so I have all the egg choices - without the leftovers. I also make a lot of 1/2 recipes for muffins and other baked goods when I don't require full recipes, so it's easy to add 1/2 an egg by using powdered whole eggs.

-Grainlady
gldno1
Original Author
14 years ago
last modified: 9 years ago
Grainlady,I just wanted to use up some of the excessive eggs the girls are giving us. I also found a method of freezing the eggs that would be an option to use them up and yet have them available for cooking.

Except for the white flecks, I thought the cake was scrumptious, very tender. I would certainly make it again.

Thank you good cooks. I value all your opinions.

Re: Yolks from angel food cake

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lorijean44

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Re: Yolks from angel food cake

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lorijean44

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