A delicious egg yolk cake that is made not with butter, but egg yolks! It is a light and simple to make cake and a great way to use yolks left from meringues or angel food cakes giving it the namesake gold color.
Have you ever needed to use a ton egg whites for a nice angel food cake, forgotten torte or pavlova recipe and wondered what the heck you were going to do with all of those yolks? I mean there is only so much lemon curd one person can make and eat. It is delicious, but…
Though I suppose there is always custard too. Hmm, now this egg yolk situation isn’t sounding so bad. Forget I said anything about that.
Remember when I was telling you how terrible it is to be left with a ton of egg yolks after baking something that uses a lot of whites?
That is the exact reason this vintage gold cake was born. It is a nice rich pound cake style cake but without the pound of butter.
Instead it uses those egg yolks! If you don’t find yourself with a dozen egg yolks at once, don’t worry yourself.
You can freeze a few at a time when you have extras until you have the dozen. Then just defrost them and you will be ready to go!
I just love recipes like this. The kind that are born out of the necessity of using all of what you have and not wanting to waste precious food.
Especially since this recipe was created to use the rest of the eggs used to make an angel food cake.
I can just imagine some grandma baking a fluffy angel food cake with her farm fresh eggs then looking at those egg yolks and thinking,
I bet I can do something with those! That grandma had probably collected those eggs herself and was not going to let a bit go to waste.
Luckily I have an almost never ending supply of farm fresh eggs, but I was still not going to let a bit go to waste! Actually the process from there is not all that different from making the angel food cake.
Whipping the yolks and sugar doesn’t result in a white cloud like the whites, but you will be amazed at the texture change as you go. It gets thick and the color definitely changes too.
Between the air whipped in at this stage and the baking powder, the result is still a really springy cake.
The timing couldn’t have been better either since I am working on desserts for my brother’s wedding. (I think I finally have the cake and frosting recipes picked! Hooray!)
Back to the cake! Most gold cakes are flavored with lemon, probably because the golden color reminds folks of lemon. Vanilla would be good as well.
But I could not wait to use some of the orange flavoring I had just acquired, so I went with orange! Of course I mixed orange and vanilla in the glaze as well for that creamsicle flavor we love so much!
I wouldn’t change a thing! The orange flavor was perfect for this cake and the glaze took it to the next level. I served it up with some cream cheese whipped cream and fresh raspberries for a stunning dessert.
So grab a raspberry mimosa and a nice slice of this gold cake and call this brunch dish a win! This cake would also be a great dessert course for a spring or summer dinner.
A dollop of whipped cream and a pile of whatever fresh berries you have would make it showstopper no matter the time of day!
Frequently Asked Questions
I’m making an angel food cake today, how do I store the yolks to make a gold egg yolk cake later?
It depends how long you want to store them. If you are using them soon, you can put them in an airtight container in the refrigerator for up to 4 days. For longer storage, beat them together with some of the sugar and freeze that mixture. Just mark on the storage container how much sugar you added to the egg yolks so you know not to add that when you are making the recipe. Freezing the yolks on their own changes their consistency, but freezing them with sugar will make them usable for the recipe later. They will keep that way for several months.
I’m making a gold cake today, how do I store the egg whites for later use?
Egg whites can be store in the refrigerator for up to 4 days. For longer storage, freeze in an airtight container for up to 3 months. No special preparation is needed to freeze the whites.
What flavorings can I add to this egg yolk cake?
Use any flavors of extracts you like. We used orange in this cake, but lemon, vanilla and almond would be great too. Using a mix of those flavorings makes a nice bakery style flavor as well.
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- 12 egg yolks
- 3 cups flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups sugar
- 1 teaspoon vanilla
- 2 teaspoons orange emulsion*
- 1 cup cold milk
- 1 1/2 cups powdered sugar
- 3-4 Tablespoons of milk or cream
- 1 teaspoon vanilla extract
- 1 teaspoon orange emulsion*
- Preheat oven to 350°F and grease a large Bundt pan
- Start beating the egg yolks until they begin to thicken.
- Meanwhile, in a mixing bowl whisk together the flour, baking powder and salt.
- Once the egg yolks are thick and aerated, start adding the sugar a little at a time. Beating well after each addition. Add the vanilla and orange flavorings.
- Stir in the flour mixture until just combined and then the milk until the batter is uniform.
- Spread in prepared pan and bake for 50-55 minutes or until a toothpick tests clean.
- Cool for 15 minutes and then turn out onto a wire rack to cool completely.
- Dust with powdered sugar or mix together glaze ingredients and drizzle over cake.
- Serve with cream cheese whipped cream and berries if desired.
For a classic gold cake, omit the orange emulsion and just use vanilla extract
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Amount Per Serving: Calories: 375Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 189mgSodium: 213mgCarbohydrates: 73gFiber: 1gSugar: 47gProtein: 7g
All nutritional information is estimated and will depend on the exact ingredients you use.