Golden Yolk Cake is an easy and delicious cake baked in a tube or bundt pan. You will use 12 chicken egg yolks (see recipe for conversion to duck or goose eggs) and you’ll have the whites leftover for meringues or egg white omelets, etc. It has a spongy texture, somewhere between a pound cake and an angel food cake. We love it served with fresh strawberries and whipped cream. As always, we include gluten and dairy free substitutions.
We talk you through this recipe in Episode 230 of our podcast. If you like this Golden Yolk Cake, you may also enjoy our recipes for Buckwheat Pound Cake with Chocolate Chips and Meringue Pavlovas.
Ingredients
12 large egg yolks room temp (or 10 duck yolks or 4 goose yolks)
3 cups all-purpose flour or gluten free 1-1 flour
2 and ½ teaspoons baking powder
½ teaspoon salt
2 cups granulated sugar
1 teaspoon pure vanilla extract
1 cup milk or plant milk, cold
Directions
Spray or grease a tube pan or bundt pan with non-stick spray.
Preheat oven to 350 F
Whisk flour, baking powder, and salt together into a medium sized mixing bowl.
In a large mixing bowl, beat egg yolks until very fluffy and thick.
Using medium/high speed, gradually beat in sugar, stopping to scrape the bowl as needed.
Reduce speed to low and add milk and vanilla extract and beat until incorporated.
In 2 additions, add flour mixture while beating on low and scraping the bowl when necessary.
Beat only long enough to blend, about 2 minutes.
Pour batter into the prepared pan.
Bake 50 to 60 minutes or until lightly golden or until a knife or cake tester comes out clean.
Cool cake for 15 minutes on the wire rack before removing from the pan. Turn the cake out and cool completely. You can split and fill this cake, serve with berries and whipped cream, or decorate it with glaze and edible flowers. Enjoy!