Egg Yolk Cake
Egg Yolk Cake offers a moist, rich flavor with a tender crumb, perfect for celebrations or tea times, highlighting the richness of egg yolks and vanilla.
Ingredients
Instructions
- Cream shortening and sugar until light and fluffy.
- Add egg yolks one at a time, beating well after each addition.
- In a separate bowl, combine flour, baking powder, and salt.
- Alternate adding dry ingredients and milk to the creamed mixture, beginning and ending with dry ingredients.
- Stir in vanilla extract.
- Pour batter into a greased tube pan.
- Bake at 325°F (160°C) for 1 1/2 hours, or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from the pan.
- Optional: freeze for longer storage if desired.
Tips & Substitutions
For a lighter texture, you can sift the flour before measuring. If you don’t have Crisco, unsalted butter can be used as a substitute, but it may alter the cake's richness. Ensure the egg yolks are at room temperature for better incorporation. You can use cake flour instead of all-purpose flour for a softer crumb. If you want to enhance flavor, consider adding a teaspoon of almond extract along with the vanilla.
Serving Suggestions
This Egg Yolk Cake is delightful on its own but can be enhanced with a dusting of powdered sugar or a light glaze. Serve it with fresh berries or a dollop of whipped cream for added flavor. It pairs beautifully with a cup of tea or coffee. For a festive touch, consider serving it alongside Bev'S Georgetown Eggnog during the holidays.
Storage & Reheating
To store leftovers, wrap the cooled cake tightly in plastic wrap and place it in an airtight container. It can be kept at room temperature for up to three days or refrigerated for about a week. For longer storage, you can freeze slices. To reheat, let the cake thaw in the refrigerator overnight, then warm it gently in the oven at 300°F (150°C) for 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Egg Yolk Cake contains roughly 325 calories, with 7g protein, 13g carbohydrates, and 12g fat. It is a good source of protein (14% of the Daily Value), iron (13% of the Daily Value), and calcium (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just egg yolks?
Using whole eggs will change the texture of the cake, making it denser. The egg yolks contribute to the richness and moisture, while the whites add structure. If you prefer a lighter cake, you could experiment with using two whole eggs in addition to some yolks, but it may require adjustments in baking time.
What should I do if my cake sinks in the middle?
A sinking cake can be caused by underbaking, too much moisture, or insufficient leavening. Ensure your oven is properly calibrated and avoid opening the door while baking. Also, make sure to measure your ingredients accurately. If it sinks, it’s still edible; you can serve it with a scoop of ice cream to mask the appearance.
Can I double this recipe for a larger gathering?
Yes, you can double the ingredients to make a larger cake. However, it’s best to bake it in two separate pans to ensure even cooking. Adjust the baking time as needed, checking for doneness with a toothpick. Be sure to use a larger mixing bowl to accommodate the increased volume of batter.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).