Ten Yolk Cake
Ten Yolk Cake is a rich, moist dessert featuring a vibrant yolk flavor, perfect for special occasions or teatime, with a light vanilla-orange aroma and a tender crumb.
Ingredients
Instructions
- Cream shortening and sugar together until light and fluffy.
- Beat in eggs one or two at a time until well incorporated.
- Sift together flour, baking powder, and salt.
- Add dry ingredients to the creamed mixture alternately with water, beginning and ending with dry ingredients.
- Stir in vanilla and orange flavoring.
- Pour batter evenly into three 8-inch pans or two 9-inch pans.
- Bake at 350°F for approximately 30 minutes or until a toothpick inserted in the center comes out clean.
- Frost with Seven Minute Icing once cooled.
Tips & Substitutions
For a lighter texture, ensure the egg yolks are at room temperature before adding them to the mixture. If you don't have orange flavoring, you can substitute it with almond extract for a different twist. Keep an eye on the baking time, as ovens may vary; check for doneness a few minutes early. This recipe is great for using up extra egg yolks, especially if you're making recipes like Butterscotch Krispie Treats.
Serving Suggestions
This cake is delicious on its own but can be enhanced with a light dusting of powdered sugar or served with fresh fruit. It pairs beautifully with Seven Minute Icing, adding a fluffy texture. Consider serving alongside a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. For a complete dessert experience, serve with a slice of Homemade Strawberry Cake.
Storage & Reheating
Once cooled, store the Ten Yolk Cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. When ready to serve, you can gently reheat individual slices in the microwave for about 10-15 seconds, just enough to take the chill off.
Nutrition & Diet Analysis (per serving)
Each serving of Ten Yolk Cake contains roughly 364 calories, with 1g protein, 13g carbohydrates, and 30g fat. It is a good source of vitamin C (16% of the Daily Value). Note that it is relatively high in sodium, at 746mg per serving (32% 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 and potentially altering the flavor. For the best results, stick to the recipe's specification of 8 to 10 egg yolks. If you're looking to use whole eggs, consider searching for a different recipe designed for them.
What can I use instead of shortening?
If you prefer not to use shortening, you can substitute it with an equal amount of unsalted butter for a richer flavor. You can also use coconut oil as a healthier alternative, but it may impart a slight coconut flavor to the cake, which can be delightful!
How can I tell when the cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. Be cautious not to overbake, as this can lead to a dry cake. Start checking a few minutes before the suggested baking time.
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).