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This cake is straight from my kitchen. It's an easy cake, super tasty, moist and keeps well. Egg Yolk Cake is ideal for dessert or to have on hand for afternoon tea. - Shelley Green
1 2/3 cup plain flour
1 1/2 tsp baking powder
1/2 tsp salt
8 large Green Egg yolks (makes 3/4 cup of yolk)
1 whole large Green Egg
1 1/2 cups castor sugar
1 tbls grated orange rind
1 tbls orange juice
1/2 tsp lemon extract
3/4 cup boiling water
Pre heat oven to 165 degrees Celsius. Grease and line base of a 20-25 cm square tin. Sift flour, baking powder and salt together twice into a large bowl. In another large bowl with a whisk attachment beat egg yolks and whole egg until thick and creamy (about 5 minutes). Gradually add sugar. Fold in orange rind, orange juice and lemon extract. Sift dry ingredients into wet mixture and fold in. Do not stir or beat. Add boiling water and fold in quickly. Pour into cake tin. Bake for about 60 mins. Turn cake out onto wire rack and cool.
Dust with icing sugar or ice with orange icing.
Left over whites? Don't waste them! Here are some ideas to keep waste to a minimum:
- Store individually by dropping one egg white in each section of an ice cube tray and freeze. Once frozen, remove the egg white cubes and store in a freezer style zip-lock bag. Defrost as you need them.
- Add a couple of extra whisked egg whites to your favourite omelette to make it light and fluffy.
- Make souffles as they always have a higher quantity of egg whites to yolks.
- Create simple desserts like pavlova, meringues or try your hand at the currently uber-fashionable macarons.