After making the recipe for Vintage Angel Food Cake featured in Saskatoon HOME Magazine's spring issue, you will have 10 or 12 egg yolks remaining. If baking one cake a day is enough for you, you will be glad to learn that egg yolks will keep for about 24 hours covered and refrigerated.
The next day, take the yolks from the fridge about an hour before you want to make this Golden Angel Food Cake. If you hope to make a truly golden cake, choose eggs with bright yellow yolks. This recipe produces a not-quite angel food cake because it contains egg yolks rather than egg whites. It is like angel food because it is free of shortening, rises well, and is best baked in an ungreased angel food pan with a removable bottom.
Preheat the oven to 350°F
10 to 12 egg yolks
1 2/3 cups sifted cake flour (sift flour before measuring)
1 teaspoon baking powder
½ teaspoon salt
½ cup hot water
1 cup granulated sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
Add baking powder and salt to the sifted, measured flour and sift again.
Beat yolks until slightly thickened, then add hot water gradually, and beat until fluffy. Add flavouring to the yolks, then add sugar gradually while continuing to beat until thickened and smooth.
Fold flour into the egg mixture ¼ at a time until blended.
Spoon batter into an ungreased angel food cake pan.
Bake at 350°F for 40 minutes until the top bounces back when touched. Invert pan to cool.
Sometimes, I fill my 7 ½ inch angel food cake pan to the 2/3 line and bake the rest of the batter as cupcakes (6 to 8). My husband likes this cake served with maple syrup. He also enjoys it topped with Maureen’s Butter Tart Sauce. I prefer it topped with fruit and whipped cream.
Other recipes that include egg yolks are:
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