Ahh…love Saturday mornings! The one day where it really feels like the true weekend….Fridays’ are pretty amazing but Saturdays’ are when you get the FULL day to the max and Sunday mornings are slightly dreadful since Monday blues comes next! BUT since I’ve recently decided to take a career break, I’m loving and enjoying each and every single day…yes, even you oh-so-blue Monday =)
So, my initial plan was to make some angel food cupcakes but since I wanted to make sure I get the most out of my egg whites, I decided to be a bit patient (somewhat) and separate them ahead of time and age them overnight. Most people suggest room temperature BUT I’m still a bit skeptical so I’m still putting them in the fridge and will only take them out to room temperature an hour prior to some serious whipping action.
Which leaves me with an abundance of egg yolks and 6 to be precise. Long story (not really) short, I decided to make an egg-yolk sponge cake (more like cupcakes) to bring with me for my dear friend’s housewarming this afternoon.
I’m still loving the perks of baking: eating all the “failed” cupcakes and taste testing =) I know my other half sure is enjoying all these morning treats!
Egg Yolk Sponge Cake (adapted from: www.nigella.com)
Recipe makes around 20 – 30 cupcakes or 2 very thin 8” sponge cake
- 6 egg yolks
- 4 tablespoons hot water (not boiling)
- 1/2 cup granulated sugar
- 1 cup sifted self raising flour (if you only have all-purpose flour like I did this morning, you can substitute with 1 cup sifted all-purpose flour plus 1 teaspoon baking powder and 1/2 teaspoon salt)
- 1 teaspoon vanilla extract (I opted for 1/2 teaspoon vanilla and 1/2 teaspoon almond extract)
- 4 tablespoons milk (can use non-fat or low-fat milk!)
- Preheat over to 170 degrees C (i.e. around 356 degrees F).
- Beat egg yolks and hot water until creamy then gradually add the sugar and eat until thick and pale (can beat by hand or electric mixer). Add vanilla extract.
- Fold in the sifted flour and milk until combined. Pour into a greased and lined tin or cupcake liners. Note:these cakes rise quite a bit! So fill only half full otherwise it will rise and topple over! That’s what happened to my first batch unfortunately…
- Original directions asked to bake for 20 – 30 minutes but I found that 15 – 20 minutes is sufficient. Then take out and do the toothpick test to see if it comes out clean and cool oh wire rack.
- Last step you have several options: 1) Eat as is freshly out of the oven! 2) Frost it with cream cheese frosting (healthy recipe below!) and/or sprinkle with some colored sugar or anything else you fancy! 3) If baking a big cake, you can cut the cake in half then fill it with jam and whipped cream and then dust with some icing sugar. Be creative!
ADDITION: Just noted that the cream cheese frosting used for the cupcakes wasn’t posted with the original post so here you go!
Low Fat Cream Cheese Frosting (www.skinnytaste.com)
– 8 oz low-fat (or can use full-fat!) cream cheese
– 1 cup powdered sugar
– 1 teaspoon vanilla extract
Directions: Only one step! Simply beat together all ingredients until smooth!