Sponge cake with yolks. How to make the perfect cake base. Sponge cake made from yolks Sponge cake dough made from yolks

Today I will share with you a lifesaver recipe that will come in handy if you need to use up the remaining yolks. The sponge cake made with yolks amazes with its airiness and taste! If you haven’t made this version of a sponge cake yet, be sure to take note!

Ingredients:

• Egg yolks - 6 pcs.
• Granulated sugar - 100 g
• Warm water - 50 g
• Flour - 100 g
• Baking powder - 1 tsp. (with a slide)
• Starch - 30 g
• Vanilla extract - 1 tsp. You can substitute vanilla sugar

How to make a sponge cake with yolks (step-by-step recipe with photos):

Place the yolks (6 pieces) in a convenient bowl and add warm water (50 g). Stir until smooth using a mixer. In this recipe I use frozen yolks that I have left over after cooking, meringue or

When the egg mass becomes light, add granulated sugar in a thin stream. Our task is to stir the sugar into the eggs until it dissolves, without letting it fall to the bottom. To prevent your hand from falling off while adding and the entire glass falling to the bottom, you can add using a tablespoon.

Beat the mass with a mixer at 4-5 speed until a thick, light mass is obtained. We stop when we see: the corollas leave marks on the surface. The egg-sugar mixture becomes thick, airy, and shiny.

Add 1 tsp. vanilla extract into the dough. If you decide to make a substitute for vanilla sugar, it is better to add it along with regular sugar, after mixing.

Add baking powder (1 tsp) to the flour and mix.

Mix flour (100 g), starch (30 g), baking powder (1 tsp) better using a hand whisk.

Sift dry ingredients into a bowl with liquid ingredients.

A sure sign that the egg-sugar mixture is well beaten is that the flour remains on the surface and does not immediately sink to the bottom.

With gentle movements, using a spatula (or a mixer at the lowest speed), mix the flour into the dough.

Mix in the flour using upward movements, so as not to lose any air in the biscuit dough.

If you try too hard at this stage, the dough will settle, become dense and as a result the sponge cake will not turn out airy and light.

To bake the sponge cake, I use a springform pan with a diameter of 18 cm. I put a sheet of parchment paper cut around the circumference on the bottom; I do not grease the walls of the pan with anything. The question often arises: why should you not lubricate the sides of the mold? It's simple: on slippery walls the dough will roll down while rising in the oven and the biscuit will rise worse than on regular, non-greasy walls of the mold.

If you really want to grease the pan, use a “French shirt”: run a piece of butter along the sides of the pan, then sprinkle with flour and shake off the excess. A thin flour layer is formed, which prevents the dough from rolling down to the bottom.

Place the dough into the mold. It turns out to be quite thick and flows down in a thick ribbon.

The top layer can be leveled with a spatula or knocked on the table several times to release excess air.

Bake the biscuit in a preheated oven at 170-180 C until the toothpick is dry and the surface is golden brown.

A very important condition is a preheated oven! You can read about mistakes in baking biscuit dough at. Read carefully and do not make mistakes in preparation!

Cool the finished biscuit in the mold for 5-7 minutes. Then we run a sharp knife along the walls to separate it from the mold, turn it upside down on a wire rack and leave to cool completely.

To make the biscuit juicier and reach the density we need, you can wrap it in cling film and put it in the refrigerator for 6-8 hours. After the cake rests, it will taste better and will not crumble when cutting if you want to cut it into several layers.

You can make a cake based on this sponge cake or simply sprinkle it with powder and serve it with tea.

The sponge cake made with yolks turns out porous, airy, and very tasty.

Enjoy your tea!

Where else to spend egg yolks

It often happens that there are egg yolks left that you don’t know where to use. Do not throw it away under any circumstances! The easiest way is to freeze the yolks in a container (be sure to cover them with film) so that you can later use them in some other recipes.

Sponge cake with yolks

The sponge cake recipe from this article is economical and versatile: it can be used to prepare baked goods for tea, as a sponge base for cakes and pastries.

Yolk custard

There are a huge number of custard recipes that call for only the yolks, not the whole egg. I have it on my website (you can follow the link and check it out).

Butter cream for cake

The simplest recipe for recycling yolks:

• 200 g butter (82% fat)
• 150 g granulated sugar
• 2 yolks
• vanilla

Mix everything until smooth into a thick, silky cream.

Minced cutlets

To make the cutlets fluffy and airy, you can add 2-3 yolks to the minced meat. To do this, add defrosted or fresh yolks to the already seasoned minced meat, mix and let stand/soak.

Brushwood on yolks

There is a recipe on the Pirogeevo website (it uses whole eggs), but you can put 4 yolks instead of two eggs, the result will not change for the worse.

Cream Charlotte

Traditionally, one yolk is used, not the whole egg. Be sure to make this delicious cream from our childhood, which goes with many biscuits!

Homemade mayonnaise

The recipe is not on the site yet, but I will definitely add it in the near future. Mayonnaise uses yolks or whole eggs (yolks taste better).

Homemade ice cream

There are a large number of recipes for this delicacy, among them the most delicious ice cream is made from yolks. In the article Ice Cream with Cream, there is a version of Berry Ice Cream made with yolks.

You can also prepare egg sauce, add it to butter dough or pancake batter, make a hair mask, etc.

Tell us what you use egg yolks for, what recipes do you like best? I look forward to your comments and options.

When adding a photo to Instagram, please indicate the tag #pirogeevo or #pirogeevo so that I can find your photos on the Internet. Thank you!

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Sponge cakes are the basis for almost any cake, pastry or dessert. In America, for example, biscuits are consumed simply as a breakfast, lightly flavoring the cake with syrup, jam, jam, etc. We offer you several simple recipes that will help you prepare a fluffy sponge cake with yolks quickly and without any cooking experience. The cakes will be very tender, light, elastic, they are ideal both for assembling cakes and just for a snack in the morning.

Sponge cake on yolks with butter and milk

Required ingredients:

• Milk - 240 milliliters.
• Butter - 180 grams.
• Egg yolks - six pieces.
• Flour - 300 grams.
• Granulated sugar - 250 grams.
• A small pinch of salt.
• Baking powder - 1 sachet.
• Vanilla sugar - 1 packet.

Cooking process

Many novice housewives mistakenly believe that it is impossible to bake a fluffy base for a cake solely from yolks. It can be a sponge cake: yolk with white or one white. But in fact, from the yolks alone, the base is no worse, the main thing is to follow the recipe.

So, in order to prepare a light and tasty sponge cake with yolks, you need to stir milk, granulated vanilla sugar, and egg yolks in a separate bowl. Mix thoroughly with a regular fork or whisk. There is no need for high mixer speeds here yet.

In another bowl, mix the sifted flour with baking powder. Some housewives add a little more soda to the mass for greater splendor, as they say, at the tip of a knife. You can do this too, just don't overdo it. You will need to add softened butter to the dry mixture. As many experienced chefs say, dough loves the warmth of your hands, and they advise using less machine methods of mixing ingredients. The yolk sponge cake, the recipe for which we offer you, will also be based on the use of manual force. When the oil is added, you should rub the dry mass with your hands and mix it thoroughly with the oil. As a result, you should end up with a kind of sandy base that crumbles into crumbs in your hands.

After this, mix the dry and milk masses. Now you can knead the dough thoroughly. You should use a kitchen whisk for this, so you will feel the richness of the mixture and its consistency. When preparing a sponge cake with yolks, the dough should not be too liquid (not water), but not too thick. It will resemble the consistency of thin sour cream, easily flowing from a spoon.

Preheat the oven to 180 degrees, place a baking tray with the biscuit mixture there. This dessert is baked for about thirty minutes. If you are preparing a regular breakfast, then one cake is enough. If you are going to make a magnificent cake, then double the amount of ingredients and bake two bases at once.

Sponge cake with yolks and water

The first biscuit was, so to speak, rich and rich in composition. But if, for example, you don’t have butter or milk on hand, but you really want to quickly make a delicious cake for your family? In this case, you can make a sponge cake with yolks using water. The recipe with a photo will show that in appearance this cake base is completely no different from the first one, and is also quick and easy to prepare.

Required Products

• Water - 50 milliliters.
• Yolks - six pieces.
• Granulated sugar - 50 grams.
• Flour - 90-100 grams.
• Vanilla sugar - 1 sachet.
• Baking powder or soda - 1 pinch.
• Starch - 35 grams.

Cooking process

In this recipe, the work of a kitchen assistant - a mixer - will be very useful to us. Of course, the dough loves your hands, but when the ingredients are too, so to speak, lean, then you simply won’t be able to beat the mass well with a whisk. So, add the yolks to the bowl. Add some sugar and start whisking. Gradually add sugar, beat at higher speed. After a couple of minutes, you can add water to the total mass.

Next, you need to beat the mass until it has a fairly thick consistency. Housewives say that the original dough should increase in size by five or six times. It will become thick and will easily come off the mixer blades. While the mixture is whipping, in a separate bowl, mix flour, baking powder, a little starch and soda. Add the bulk mixture into the egg mixture gradually.

Prepare a baking sheet or baking dish. Lubricate it with oil or line it with special paper. By this time the oven should already be preheated to 180-190 degrees. Pour the mixture into molds, place in the oven and wait 30 minutes. A sponge cake made from yolks rises when baked no worse than a base made from whites alone.

It is important to remember that you should not often open the oven and check the readiness of the cakes. The protein layers will instantly sink, and the base for the cake will turn out uneven. Yolk cakes are not so capricious during baking, but still do not like frequent intervention. Try to set the cooking temperature and time correctly. After half an hour, try piercing the dough with a toothpick or wooden skewer. If there is nothing left on it, the base is ready.

You need to take out the biscuit very carefully. You should prepare the surface where the cakes will “rest” in advance. This could be a towel or a grill. Remember, the cakes should not get wet, they should dry out. Don't cover them with anything. Simply place on the grill and start preparing the filling or cream.

We will describe how to prepare a sponge cake with yolks using this recipe. It is necessary to preheat the oven to 180°C. After this, you need to beat the yolks with sugar, vanillin and water using a mixer until a fluffy white mass and the sugar dissolves.

In a separate bowl, combine all dry ingredients. Gently mix the beaten eggs into the dry mixture with a spatula, using bottom-up movements.

To bake the sponge cake, use a springform pan; it will be most convenient to cook in. Next, line the pan with baking paper (to avoid leakage). If you do not have a springform pan, you can use a regular one (not of a large diameter so that the sponge cake turns out to be tall), after greasing it with butter and sprinkling it with flour.

Lay out the dough. The egg yolk sponge cake should be baked in the oven for 20-30 minutes, check readiness with a match or toothpick (if no dough remains on it, then the sponge cake is ready).

Remove the biscuit from the oven, give it time to cool and only then remove it from the mold. If the biscuit shrinks a little, that's normal.

You can make a cake from this sponge cake, but you can only divide this volume into two parts. Therefore, if you need more than two cakes, then use eight and ten yolks in the preparation, increasing the other ingredients accordingly.

If you don't like to spend a lot of time on cakes, you can simply bake a sponge cake and freeze it. It is better not to use such cakes entirely, as they lose their fluffiness and most of their taste after defrosting, but you can grind them into crumbs and mix with jam or condensed milk, add other ingredients, such as cocoa and butter. From such a mass you can form the “Potato” cake, your favorite since childhood. As you can see, this recipe for sponge cake with yolks is universal.

Interesting information about the biscuit ingredients:

Baking powder: this ingredient is simply irreplaceable in baking. If you don’t have baking powder, then you can use simple soda. Many housewives also try to prepare baking powder at home, but it is better to buy ordinary baking powder, which is sold in every grocery store.

Vanilla sugar will add flavor and a slight sweetness to the dish, it is also one of the most expensive sweets in the world because it is very difficult to obtain. Despite this, nowadays it can be easily found in any supermarket at a low price.

Starch: this ingredient is very useful for the intestines, it relieves inflammation and restores its environment, starch is produced in the human body itself, but it will not be superfluous.

And of course egg yolks. They are very healthy, they contain approximately 80% of all the minerals and vitamins contained in the egg. Therefore, by preparing biscuits from yolks, you get: vitamin B12, vitamins A, E, D, Selenium, Iron, Potassium and others. The process of preparing yolks in the oven can be compared to boiling them, and it is with this method of cooking that the egg is absorbed best and retains its properties.

There is another nuance, many say that eggs contain a lot of cholesterol, so it is worth remembering that even with all their usefulness, there is no need to consume these products very often and you need to know when to stop.

And the most important thing is that it is sweets that make a person happy, and his loved ones friendlier and kinder, so if you want to pamper yourself and your family members, then feel free to choose this recipe and use your imagination! No one will refuse a delicious piece of such a biscuit!

by Notes of the Wild Mistress

Pamper your family with delicious pastries on your day off - make a shortbread cake made with yolks! There is nothing complicated in its preparation, and both adults and children will enjoy it. Delicious shortbread cake with yolks for tea - it's great!

Products: 5 cups flour, 1 cup sour cream, 5 egg yolks, 200g butter, 1 cup sugar, a third of a teaspoon of baking soda or baking powder.

For the cake layer: 5 egg whites, 1 cup sugar, 1 cup peeled walnut kernels.

Making shortbread cake with yolks

The yolks are ground with sugar until fluffy, pour in sour cream, mix everything well and combine with flour mixed with soda or baking powder.

Put butter into the mixed dough, preferably of a thick consistency. The dough is kneaded until a homogeneous mass is formed, and then placed in the cold for 20-25 minutes.

The chilled dough is divided into three equal parts, then rolled out into round layers and placed in a mold greased with butter and sprinkled with flour. Each layer is topped with a nut mass prepared in advance from finely chopped kernels and mashed with a rolling pin, five beaten egg whites and one glass of sugar.

The layered layers are baked at a temperature of 220-240°. The finished cooled cake is doused with milk or chocolate fondant on top and decorated with cream or fruit to your liking.

Bon appetit!