It has been EGGSTREMELY busy in the Battinburg Cakes kitchen this week —we can’t wait to share pictures of the ONE CAKE that we have been creating since last Friday. Yes…you read that correctly…ONE cake since last Friday. We figure this cake has become our full-time job! It’s very EGGSTRAVANT, very creative, and REALLY, REALLY [REALLY] COOL!!!! We will share pictures with you after we deliver it.
Well…the YOLKS on us evidently! This One Cake, albeit creative and EGGSTRAVAGANT has required batches and batches (and batches) of royal frosting, which takes lots and lots and lots of egg WHITES…leaving us with lots and lots and lots of egg YOLKS! We are not EGGSAGERATING. We were swimming in them.
So, we asked ourselves, “Selves…how do we EGGSTRACT ourselves from all this EGGSCESS liquid chicken in our kitchen?”
Not being able to simply waste them and toss them in the garbage, we EGGSAMINED lots of old cookbooks we acquired from our grandparents…you know, the ones that date back to World War II when people really knew how to conserve rather than just talk about it? Anyway — we found an Egg Yolk Cake recipe from 1942. We had to EGGSTRAPOLATE (modify) it somewhat for today’s world (flour just ain’t what it used to be!).
The outcome….This cake tasted EGGSCEPTIONAL!!! It has a texture and consistency that’s almost like the offspring from the marriage of a pound cake with an angel food cake…dense and chewy like a pound cake, but lots and lots of air. It has a very eggy flavor unlike anything else we have ever tasted, so we can’t give you a comparison (it’s no EGGSCUSE, we know).
We EGGSPERIMENTED with different ways of topping it…we schmeared with butter (tasty, but the cake was too airy and it broke up when we tried to spread room-temp butter on it); with a dollop of whipped cream (good, but not a good flavor marriage). We EGGSPLORED the possibility of a glaze, but didn’t want to make it a “dessert” type cake…fancying instead to have a tea or coffee cake; not for dunking, but for enjoying as a snack (or breakfast when you are out of day-old pie!) We finally EGGSPLOITED some super ripe raspberries; mashed them up to make a raspberry glaze, which added a wonderful third dimension to the flavor we had not EGGSPECTED.
So…if life takes your egg whites, EGGSPRESS yourself and bake an Egg Yolk Cake before they EGGSPIRE! Enjoy!!!
Ciao for Now!
V & K
Battinburg Cakes 1942 Updated Egg Yolk Cake
Yield: One 10-inch Bundt
- 12 egg yolks
- 1-1/2 cup sugar
- 1-1/2 cup sifted cake flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla
- 1/2 cup boiling water
Preheat oven to 350 degrees F.
Grease well a 10-inch Bundt pan.
In a medium bowl, sift together the dry ingredients. Set aside.
In your stand mixer and using the whisk attachment (or using another medium bowl and your hand mixer), beat egg yolks until very thick and lightened. Add the sugar in slowly and beat until the eggs and sugar lighten and thicken (at least 5-10 minutes). Add the boiling water SLOWLY and beat for 30 seconds or until all incorporated. Switch to the paddle attachment and add the sifted dry ingredients and mix on low-medium only until smooth. Add in the flavorings and mix until very smooth, about 5 minutes.
Scrape batter into prepared Bundt. Bake for 1 hour in the center of the oven. Remove from oven and allow to cool 10-15 minutes; then carefully remove from the pan to a rack and cool completely.
Use your imagination to serve:
Berry glaze: Mash berries, add sugar and cook over low heat until fully melted and mixed.