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BakingGirl
Forum Addict
Joined: Sep 19, 2006
Posts: 735
Location: The Caribbean
Birthday: Aug 06
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 Posted:
Tue Jul 22, 2008 2:39 pm |
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I make lemon curd, pastry cream, bavarian cream, home made ice cream, quiche lorraine with extra egg yolk. Want me to keep going? Lol. Can you tell I may have to watch my cholesterol? |
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sadiepix
Frequent Member
Joined: Jun 14, 2008
Posts: 260
Location: Michigan
Birthday: Sep 20
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Tue Jul 22, 2008 5:18 pm |
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All great ideas!
I freeze my yolks in water to prevent the gummy thing. Never thought of doing them in the plastic wrap, good idea!!!
I have a couple yellow cake recipes that call for 12 egg yolks and are quite tasty and not at all dry. If I don't plan to make a custard or other goodie, I make the cake. |
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CakesbyBecca
Regular Member
Joined: Apr 22, 2008
Posts: 150
Location: Somewhere Sunny
Birthday: Dec 15
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Wed Jul 23, 2008 8:35 am |
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WOW! I never knew there were so many recipes that called for egg yolks. Thanks!
Becca |
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loriana
Frequent Member
Joined: Apr 02, 2005
Posts: 470
Location: Memphis, TN
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Wed Jul 23, 2008 8:45 am |
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| sadiepix wrote: | All great ideas!
I freeze my yolks in water to prevent the gummy thing. Never thought of doing them in the plastic wrap, good idea!!!
I have a couple yellow cake recipes that call for 12 egg yolks and are quite tasty and not at all dry. If I don't plan to make a custard or other goodie, I make the cake. |
Hey Sadie! Yum! Could you send us your recipe, only if you don't mind sharing! I would love to try to freeze my yolks until I get 12 together and try it! Do you defrost them on the counter or using a microwave? |
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sadiepix
Frequent Member
Joined: Jun 14, 2008
Posts: 260
Location: Michigan
Birthday: Sep 20
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Wed Jul 23, 2008 1:31 pm |
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I always defrost in the fridge overnight, then pour off the water. I bet they could be done on the countertop though. I would not risk the micro in case you cooked them at all, even on the defrost setting.
I love unique recipe sharing! I actually found this in a church collected cookbook from Spalding NE, circa 1980.
So the thanks go to the lady who contributed it.
This cake is really tender, with a fluffy texture and pale yellow color. Makes enough batter for a bundt pan and a 6 inch, or a full 9x13, or however you want to divide it.
Gold Cake-
11-12 egg yolks
1/4 tsp salt.
2c. sugar
1 c. milk, scalded
2 1/2 cups cake flour (I use all-purpose and it works great also!)
2 tsp baking powder
1 tsp lemon extract
1 tsp vanilla extract (or flavor as you wish)
1/2 cup butter, melted (I have used oil, but like butter better.)
Beat yolks with salt until fluffy. Add sugar gradually and beat until thick. Add hot milk slowly while beating. Sift together dry ingredients and then add to yolk mixture. When incorporated, add flavorings and melted butter.
Bake at 350 for til golden and done in the center.
Enjoy!
Sadie |
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loriana
Frequent Member
Joined: Apr 02, 2005
Posts: 470
Location: Memphis, TN
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Thu Jul 24, 2008 6:42 pm |
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Wow thanks Sadie! My 12 egg yolks I saved tonight are SO going into your cake recipe  !! |
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