Remember... I told you earlier that I had 3 egg yolk left after doing the meringue and that I made a yellow cake. Here it is. This is the first time I tried this cake. It is made using only egg yolks. I found the recipe from joyofbaking.
I was initially skeptical about using the egg yolks alone as I didn't want any eggy smell. But though there was this slight egg smell that is normally present in cakes it was not very distinct. And the cake was so soft and spongy.
Here is what I used
~Mixture of all purpose flour/maida and 2 tablespoon of cornflour to make 1 cup (Take 2 tablespoons of cornflour in a standard measuring cup and add all purpose flour/maida on top to make one full cup. I don't think we get cake flour here in India, so this is the best substitute for it)
~1 tsp baking powder
~1/4 tsp salt
~1/2 cup unsalted butter (I used table margerine)
~3/4 cup sugar (I always powder it after measuring)
~4 egg yolks
~6 tablespoons milk
~1/2 tsp vanilla essence
(All the ingredients should be at room temp.)
Preheat your oven (I normally don't).
Prepare your pans.
Sift together the flour, baking powder and salt. I normally repeat 2 to 3 times. This ensures that everything gets incorporated well.
Cream together sugar and butter well until it is fluffy. It takes 10-15 mins using your electric mixer.
It takes ages with your hands.
Add the egg yolks one by one.
Then you have to alternate between adding the flour and milk. Don't overmix at this stage. You have you fold them gently. So you can use a ladle or wooden spoon for this.
Pour into the pans and bake. Now you can patienly wait for the aroma to fill the entire house.
Temperature settings may vary. I always bake at 150 degree Celsius. It takes around 45-50 mins to bake in my oven.
After taking it out of the oven wait for a few minutes for it to cool, then slightly loosen up the edges with a knife, place it upside down and give a slight tap. Your cake will come out smoothly.
You can see my cake turned out perfectly well.
Have a nice weekend.