Sometimes after I've made meringues I have lots of egg yolks left over. This light sponge cake uses 6 of them and gives a very tasty result.
Ready in: 45 minutes, plus cooling time
6 egg yolks
¼ cup warm water
1 cup sugar
¼ teaspoon salt
1 teaspoon vanilla
1 tablespoon grated lemon rind
1 cup self raising flour
¼ cup milk
1 cup lemon curd or jam
Grease and flour a 9-inch cake pan and line with parchment paper.
Preheat oven to 350 F.
Beat together egg yolks and water until incorporated. Slowly add sugar and continue to beat until pale and thick enough for beaters to leave a ribbon in the mixture. Add salt, vanilla and grated lemon rind. Fold in one third of flour, then half of milk and repeat, finishing with flour.
Spoon batter into prepared cake pan and bake for 30 minutes or until a cake tester comes out clean. Let cool for 10 minutes in pan. Turn cake out onto a wire rack. When cake is cool, split in half horizontally and fill with lemon curd or jam. Serve with whipped cream if desired. Serves 4
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