Salted Egg Yolk Pound Cake Recipes

SALTED EGG YOLK POUND CAKE

Steps:

• Line the bottom of a shallow airtight container with half of the salt. Make 4 wells using the back of a tablespoon measure, and carefully nestle in the 4 yolks. Gently cover the yolks with the remaining salt (though, you might not need all of it). Cover the container and let the yolks cure for 48 hours in the fridge.
• On the third day, brush the salt off the yolks-you can gently rinse them under cool water if the salt is clinging stubbornly-and discard the curing salt. Stored in an airtight container, salt-cured egg yolks will keep in the fridge for up to 2 weeks until you're ready to use them.
• Heat the oven to 325°F. Grease a bundt pan, and set aside. In a small bowl, stir the flour, baking powder, and salt with a fork.
• In a stand mixer fitted with the whisk attachment, combine the sugar, eggs, and egg yolks. Whip on medium until thick and glossy, almost like a pale yellow meringue, 2 to 3 minutes. Reduce the speed to low and slowly stream in the hot butter. Crank the speed to medium-high and whip another 2 minutes, or until the butter is well-incorporated. (Some stray bits of salty egg yolk are A-OK.) Reduce speed to low and add dry ingredients in installments, scraping down the sides of the bowl if necessary. As soon as all traces of flour are gone, stop mixing, and transfer batter to the prepared pan. Tap the pan on the counter a few times to remove any air bubbles.
• Bake for 1 hour and 10 to 1 hour and 20 minutes, or until the cake starts to pull away from the sides of the pan, and bounces back when pressed lightly. Let cool slightly in the pan before unmolding onto a wire rack to cool completely.

SIX EGG POUND CAKE

Steps:

• Grease and flour a tube or Bundt® pan. Do not preheat oven.
• In a medium bowl, mix flour, baking powder and salt. Set aside.
• In a large bowl, cream sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla.
• Add flour mixture alternately with milk. Beat until smooth. Pour batter into the prepared pan.
• Place cake into cold oven, set the temperature to 350 degrees F (175 degrees C), and bake for 60 to 90 minutes, or until toothpick inserted into center of cake comes out clean.

EGG-YOLK SPONGE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Sift together twice: flour, baking powder, and salt. Pour back into sifter.
• In a large mixing bowl beat egg yolks and whole eggs with an electric mixer until thick and lemon colored (about 5 minutes). Gradually add sugar, beating after each addition. This should take about 10 minutes.
• Fold in orange rind, orange juice, and lemon extract. Sift dry ingredients into egg and sugar mixture and fold in. Do not stir or beat. Add boiling water and fold in quickly, just until liquid is blended. Pour batter into one ungreased 10 inch tube pan.
• Bake at 325 degrees F (165 degrees C) for 60 to 65 minutes. Turn cake over in pan on a wire rack and let cake hang for 1 hour or until cool. Loosen cake sides from pan with a spatula and shake from pan. Dust top lightly with confectioner's sugar or frost with Orange Butter Frosting.

EGG-YOLK SPONGE CAKE

Steps:

• Preheat oven to 325 ° F (165 ° C).
• Sift together twice: flour, baking powder, and salt.
• In large mixing bowl beat egg yolks and whole egg with an electric mixer until thick and lemon colored (about 5 minutes).
• Gradually add sugar, beating after each addition.
• This should take about 10 minutes.
• Fold in orange rind, orange juice, and lemon extract.
• Sift dry ingredients into egg and sugar mixture and fold in.
• Do not stir or beat.
• Add boiling water and fold in quickly, just until liquid is blended.
• Pour batter into one ungreased 10-inch tube pan.
• Bake at 325° F for 60 to 65 minutes.
• Turn cake over in pan on wire rack or neck of bottle and let cake hang for 1 hour or until cool.
• Loosen cake sides from pan with metal spatula or thin knife and shake from pan.
• Dust lightly with confectioners' sugar.

SALTED EGG YOLKS

Steps:

• Cover the base of a container about 2cm deep in fine salt (crunchy won't work).
• Use the back of a tablespoon to make as many dents in the salt as there are yolks to cure.
• Separate the yolks well so there is no white at all attached, then carefully sit them in the dents.
• Completely cover the eggs with more salt. Leave in the fridge for eight hours, or overnight.
• The next day, remove the yolks - they will have hardened to the texture of a sticky gummy sweet.
• Wash them under cold water, dry them carefully on kitchen paper and marvel at how much they resemble dried apricots.
• Heat your oven to its lowest setting (60C/fan 40C/gas 1 /4 is ideal) and dry the yolks on an oiled cooling rack for three hours until dry and hard.
• Once they have cooled, the yolks are ready to finely grate. Amazingly, they will keep in the fridge in an airtight container for up to 3 months.