egg yolk almond pound cake
5.09.2020
While I am normally fairly decent on food waste, I do have my weak spots. Like the last 10% of a bag of arugula. I'm not quite sure what prevents me from just making the previous salad bigger... but I regularly fail at that.
I'm a consistently bad at using egg yolks. So many of my favorite things to eat require only egg whites and that leaves several sad egg yolks behind. I finally found a recipe that is easy to make, tastes great, and uses egg yolks.
I have regularly googled "recipes that use egg yolks". My eyes got caught on this 12 yolk pound cake... except I only had 4 egg yolks (3 from some failed macarons and 1 from another recipe). All I did was cut the recipe by a third and I was good to go. Because my batter was smaller, I used a 6 inch springform pan as well.
This cake is DELIGHTFUL. It is very reminiscent of a pound cake but with a hint of that super airy-ness and crust that comes from a traditional angel food cake. It's a really neat combo. Another benefit is you can super easily customize this - I think. Want it to be citrusy? Add in some lemon / orange / lime / grapefruit zest. I could also see it being nice with cocoa powder.
Basically, this is a perfect canvas to create your ideal dessert. I served it up with some leftover cool whip and raspberries. Also, everything looks fancier if you dust it in powdered sugar. It's a proven fact.
Here's how it goes.
Shopping List (FYI, I cut this recipe by a third when I baked)
12 large egg yolks room temp
3 cups all-purpose flour
2 and ½ teaspoon baking powder
½ teaspoon salt
2 cups granulated sugar
1 teaspoon vanilla
1 1/2 teaspoon almond extract
1 cup cold water
I'm a consistently bad at using egg yolks. So many of my favorite things to eat require only egg whites and that leaves several sad egg yolks behind. I finally found a recipe that is easy to make, tastes great, and uses egg yolks.
I have regularly googled "recipes that use egg yolks". My eyes got caught on this 12 yolk pound cake... except I only had 4 egg yolks (3 from some failed macarons and 1 from another recipe). All I did was cut the recipe by a third and I was good to go. Because my batter was smaller, I used a 6 inch springform pan as well.
This cake is DELIGHTFUL. It is very reminiscent of a pound cake but with a hint of that super airy-ness and crust that comes from a traditional angel food cake. It's a really neat combo. Another benefit is you can super easily customize this - I think. Want it to be citrusy? Add in some lemon / orange / lime / grapefruit zest. I could also see it being nice with cocoa powder.
Basically, this is a perfect canvas to create your ideal dessert. I served it up with some leftover cool whip and raspberries. Also, everything looks fancier if you dust it in powdered sugar. It's a proven fact.
Here's how it goes.
- Prepare a bundt pan with non-stick spray.
- Preheat oven to 350 F.
- Combine flour, baking powder, and salt together. Whisk to combined evenly.
- In a mixing bowl, beat egg yolks until very fluffy and thick. (You'll wonder if they'll ever thicken up but just be patient.)
- Gradually beat in sugar and beat 2 minutes on high speed, stopping to scrape the bowl.
- Reduce speed to low and add vanilla, lemon, and cold water.
- Gradually add flour mixture while beating on low, scrape bowl.
- Beat only long enough to blend, about 2 minutes.
- Pour batter into prepared pan.
- Bake 50 to 60 minutes or until golden brown or when pick inserted in thickest portion of the cake comes out clean or with dry crumbs.
- Cool cake for 15 minutes before removing from the pan. You might have to loosen the sides with a knife, but it'll be fine.
- Serve with some berries and whipped cream.
Shopping List (FYI, I cut this recipe by a third when I baked)
12 large egg yolks room temp
3 cups all-purpose flour
2 and ½ teaspoon baking powder
½ teaspoon salt
2 cups granulated sugar
1 teaspoon vanilla
1 1/2 teaspoon almond extract
1 cup cold water