Where to put the yolks left after and other confectionery products?! There is an answer to this question - you can bake, cook or. Today I want to add another recipe to your piggy bank, this is a yolk sponge cake.
Here the utilization of yolks is simply incredible, since you need a lot of them at once! Which makes me very happy, since my refrigerator is always filled with these “suns”.
If you, like me, love moist and finely porous biscuits that don’t require much soaking, then this recipe is definitely for you.
How to make sponge cake from yolks at home, step by step recipe with photos.
Ingredients for 16 diameter mold:
- 180 grams of yolks (this is approximately 9-10 selected eggs)
- 80 grams of sugar (or 70 grams of sugar and 10 grams of vanilla sugar)
- a pinch of salt
- 80 grams flour
- 4 grams baking powder
- 1 tablespoon odorless vegetable oil
- 2 tablespoons boiling water
Preparation:
Beat the yolks with sugar and salt with a mixer at high speed until they hold their shape a little.
With my mixer power (600 watts), this process takes me 15 minutes. The photo shows you the finished look of properly beaten yolks.
At this time, sift the flour and baking powder and mix.
Add oil and boiling water to the beaten yolks. Mix.
Pour the finished dough into the prepared form. I have this ring, I wrap it in foil, I don’t lubricate the sides with anything.
Place in the oven to bake at 160-170º for 35-40 minutes. As always, we determine readiness by testing it with a dry toothpick.
Remove the pan from the oven and cool by inverting onto glasses or a wire rack. In this position, the biscuit will definitely not settle.
Then, release from the mold and foil. It is best to wrap the sponge cake on the yolks in film and put it in the refrigerator for at least 4-6 hours, and preferably 12. During this time, the moisture will be redistributed and it will become even juicier.
This is such a lush, handsome man at the end! And this is only from 80 grams of flour and sugar! Almost 8 centimeters! Amazing, isn't it?
The inside of the sponge cake is porous, tender, crunches when pressed and you don’t have to soak it if you don’t like wet cakes. I recommend layering it with my favorites. Paired with fruit, it’s amazingly delicious!
Well, I made a chocolate version of this sponge cake and came up with a new “Choco Banana” cake. The full recipe is on my Instagram page. Unfortunately, I didn’t photograph it for the blog. Link to my page here - Maria Belaya.
If you want to make a chocolate sponge cake like the one in my photo, then simply replace 15 grams of flour with the same amount of cocoa.
Well, in this article you will find information on how to recalculate the amount of ingredients for a mold of a different diameter -.
The biscuit can be stored covered in film in the refrigerator for up to 5 days, or frozen for up to a month.
Until next time. Enjoy your meal!
If you often bake cakes or make creams from whites, then there are a lot of yolks left over. Today I propose a method for recycling chicken yolks. Prepare a sponge cake with yolks. Making such a sponge cake is not difficult and you can even use frozen yolks. The result is a good sponge cake that can become the basis for a cake. It cuts beautifully and has a wonderful rich yellow color.
Taste Info Charlotte and biscuit
Ingredients
- chicken eggs 6 pcs.;
- hot water 50 ml;
- sugar 120 g;
- vanilla sugar to taste;
- a pinch of salt;
- wheat flour 100 g;
- potato starch 30 g;
- baking powder 1.5 tsp;
- vegetable oil 30 ml.
How to make a sponge cake with egg yolks
To prepare this sponge cake, you need 6 chicken yolks, separate them from the whites and place them in a container where you will beat the dough. Add sugar to the yolks. Add vanilla sugar or vanilla extract if desired. 
With a mixer at medium speed, beat the yolks until light and fluffy. Then, without ceasing to beat the yolk mass, pour in hot water (50 ml). 
For the dough, you need to sift wheat flour with starch and baking powder. Starch can be taken from either potato or corn. 
Gradually add the flour component and a pinch of salt into the dough, now mix with a whisk in a circle in one direction. Add a little vegetable oil (30 ml) to the dough. 
The biscuit dough is a little thicker than for regular classic biscuits. The consistency should be uniform, without lumps.
By the time you finish kneading the dough, you should turn on and preheat the oven and prepare the baking pan.
Cover the bottom of the springform pan with parchment and grease with butter or vegetable oil. Leave the sides of the mold dry. Pour the dough into the mold and smooth it out with a spatula. 
The sponge cake is baked on the yolks in the oven at 180 degrees for about 25-30 minutes. The height of the sponge cake will depend on the diameter of the pan in which you bake it. The oven should not be opened while baking. 
Leave the cake upside down in the pan on a wire rack to cool completely. Then remove the biscuit from the mold.
I recommend cutting this biscuit no earlier than 8 hours after baking. The biscuit when cut is porous and airy, yellow in color. 
You can use the recipe for this dough not only for making sponge cakes, but also for making rolls; in this case, bake a thin sponge cake in a wide, deep baking tray, which also needs to be covered with oiled parchment. You can also bake a biscuit in a slow cooker.
So that you don’t waste your precious time searching for that perfect recipe, we suggest baking a wonderful sponge cake made with fresh egg yolks.
Recipe for sponge cake with yolks and sour cream in a slow cooker
Ingredients:
- liquid sour cream (15%) – 60 ml;
- egg yolks – 6 pcs.;
- potato starch - 1.5 tbsp. spoons;
- wheat flour – 150 g;
- granulated sugar – 90 g;
- baking powder - 2 teaspoons.
Preparation
Combine the carefully and neatly separated yolks with granulated sugar. Using a regular mixer, beat it all until a sticky-viscous mass, which should acquire a more whitish color. In a separate bowl, mix wheat flour with potato starch and baking powder, and then sift the bulk mixture directly into the container with the yolks. Add sour cream here and, reducing the mixer speed to minimum, mix all the ingredients with it and get a slightly runny dough. We transfer it into a multicooker bowl oiled with any fat, activate the “Baking” mode and cook our incomparable biscuit in it for 45 minutes.
The resulting tall sponge cake can be divided into 2 or 3 parts and coated with your favorite cream or jam.
Chocolate sponge cake on yolks with meringue
Ingredients:
For the test:
- high quality flour – 270 g;
- – 130 g;
- homemade milk – 140 ml;
- yolks – 5 pcs.;
- fine sugar - 4 tbsp. spoons;
- baking powder - 1 tbsp. spoon.
For the meringue:
- proteins – 5 pcs.;
- fine sugar – 220 g.
Preparation
Melt the butter in the microwave and add sugar. We immediately introduce the yolks here and thoroughly rub it all with a whisk. After this, pour slightly warmed milk into a bowl and, after mixing flour with baking powder, pour it into the liquid mixture. Mix the contents of the bowl thoroughly so that not a single lump remains in the dough, and then pour it into the prepared form. We send it to the oven, in which the temperature has already reached 185 degrees, and bake the biscuit for just half an hour.
To properly use the remaining whites, we recommend making an amazing, delicate meringue cream from them and filling them with ready-made sponge cakes.
Cool the whites, and then pour in fine white sugar and, using a mixer, beat everything until you get a real airy meringue. Divide the cooled chocolate sponge cake into two even layers and place a delicate protein mass (meringue) between them. The surface of the resulting pie can be covered with your favorite berry jam.
It often happens that you used only whites to prepare a dish, and left the yolks as a “bonus”. They cannot be stored for a long time. Therefore, there are two options for their proper “disposal”: fry an omelette or bake. Today I want to talk about the second option. Rich yellow delicate - an excellent base for cakes like. Also, such a tasty and tender yolk, which always turns out, can be used as a base in cakes or as a cake layer in delicious multi-layer ones. A step-by-step recipe with photos will help you easily bake a simple and delicate sponge cake with yolks at home.
Ingredients:
- yolks - 7 pcs;
- butter - 100 g;
- sugar - 100 g;
- milk - 100 ml;
- flour - 150 gr;
- baking powder - 1 tsp;
- vanillin - 0.5 gr.
How to bake a sponge cake with yolks and butter
When preparing the cake, the butter must be softened at room temperature in advance. By the way, if you really regret using butter in baking, then you can safely use margarine. We begin to beat it with sugar. Do not try to wait until the sugar is completely dissolved - there is absolutely no need for this.
As a result, we get a yellow creamy mass.
Add half the flour and milk to it and mix. Then pour the remaining flour on top and the baking powder on top. Mix everything calmly with a spoon or spatula - you won’t be able to settle this dough. It always produces a successful biscuit, although not high.
The prepared amount of biscuit dough is enough for a mold 26 cm in diameter. This time I baked it in a rectangular pan measuring approximately 28x35 cm. After baking, I cut out a circle with a diameter of 24 cm. This baking process, this time, was required by my culinary idea. 🙂 I later used the scraps to form a mixture for a potato-type cake.
Concluding the recipe, I would like to warn you that due to the presence of butter in the dough, the sponge cake with yolks turns out a little moist and does not need soaking. And one more point that needs to be taken into account when preparing such a sponge cake from yolks and butter - don’t expect it to be. If you want to make a tall cake from this sponge cake, then bake several layers.
Sponge cakes are the basis for almost any cake, pastry or dessert. In America, for example, biscuits are consumed simply as a breakfast, lightly flavoring the cake with syrup, jam, jam, etc. We offer you several simple recipes that will help you prepare a fluffy sponge cake with yolks quickly and without any cooking experience. The cakes will be very tender, light, elastic, they are ideal both for assembling cakes and just for a snack in the morning.
Sponge cake on yolks with butter and milk
Required ingredients:
- Milk - 240 milliliters.
- Butter - 180 grams.
- Egg yolks - six pieces.
- Flour - 300 grams.
- Granulated sugar - 250 grams.
- A small pinch of salt.
- Baking powder - 1 sachet.
- Vanilla sugar - 1 packet.
Cooking process
Many novice housewives mistakenly believe that it is impossible to bake a fluffy base for a cake solely from yolks. It can be a sponge cake: yolk with white or one white. But in fact, from the yolks alone, the base is no worse, the main thing is to follow the recipe.
So, in order to prepare a light and tasty sponge cake with yolks, you need to stir milk, granulated vanilla sugar, and egg yolks in a separate bowl. Mix thoroughly with a regular fork or whisk. There is no need for high mixer speeds here yet.
In another bowl, mix the sifted flour with baking powder. Some housewives add a little more soda to the mass for greater splendor, as they say, at the tip of a knife. You can do this too, just don't overdo it. You will need to add softened butter to the dry mixture. As many experienced chefs say, dough loves the warmth of your hands, and they advise using less machine methods of mixing ingredients. The yolk sponge cake, the recipe for which we offer you, will also be based on the use of manual force. When the oil is added, you should rub the dry mass with your hands and mix it thoroughly with the oil. As a result, you should end up with a kind of sandy base that crumbles into crumbs in your hands.
After this, mix the dry and milk masses. Now you can thoroughly knead the dough. You should use a kitchen whisk for this, so you will feel the richness of the mixture and its consistency. When preparing a sponge cake with yolks, the dough should not be too liquid (not water), but not too thick. It will resemble the consistency of thin sour cream, easily flowing from a spoon.
Preheat the oven to 180 degrees, place a baking tray with the biscuit mixture there. This dessert is baked for about thirty minutes. If you are preparing a regular breakfast, then one cake is enough. If you are going to make a magnificent cake, then double the amount of ingredients and bake two bases at once.
Sponge cake with yolks and water
The first biscuit was, so to speak, rich and rich in composition. But if, for example, you don’t have butter or milk on hand, but you really want to quickly make a delicious cake for your family? In this case, you can make a sponge cake with yolks using water. The recipe with a photo will show that in appearance this cake base is completely no different from the first one, and is also quick and easy to prepare.
Required Products
- Water - 50 milliliters.
- Yolks - six pieces.
- Granulated sugar - 50 grams.
- Flour - 90-100 grams.
- Vanilla sugar - 1 sachet.
- Baking powder or soda - 1 pinch.
- Starch - 35 grams.
Cooking process
In this recipe, we will really need the work of a kitchen assistant - a mixer. Of course, the dough loves your hands, but when the ingredients are too, so to speak, lean, then you simply won’t be able to beat the mass well with a whisk. So, add the yolks to the bowl. Add some sugar and start whisking. Gradually add sugar, beat at higher speed. After a couple of minutes, you can add water to the total mass.
Next, you need to beat the mass until it has a fairly thick consistency. Housewives say that the original dough should increase in size by five or six times. It will become thick and will easily come off the mixer blades. While the mixture is whipping, in a separate bowl, mix flour, baking powder, a little starch and soda. Add the bulk mixture into the egg mixture gradually.
Prepare a baking sheet or baking dish. Lubricate it with oil or line it with special paper. By this time the oven should already be preheated to 180-190 degrees. Pour the mixture into molds, place in the oven and wait 30 minutes. A sponge cake made from yolks rises when baked no worse than a base made from whites alone.
It is important to remember that you should not often open the oven and check the readiness of the cakes. The protein layers will instantly sink, and the base for the cake will turn out uneven. Yolk cakes are not so capricious during baking, but still do not like frequent intervention. Try to set the cooking temperature and time correctly. After half an hour, try piercing the dough with a toothpick or wooden skewer. If there is nothing left on it, the base is ready.
You need to take out the biscuit very carefully. You should prepare the surface where the cakes will “rest” in advance. This could be a towel or a grill. Remember, the cakes should not get wet, they should dry out. Don't cover them with anything. Simply place on the grill and start preparing the filling or cream.
