Got leftover egg yolks from another recipe and wondering what to do with them? Don’t let those precious yolks go to waste! Instead, whip up this decadent egg yolk cake that’s bound to impress.

A loaf of egg yolk cake on a floral plate with a few slices cut

Why you’ll love this recipe:

  • Great use of leftover egg yolks – Many recipes like meringues and macarons call for only egg whites, leaving behind a surplus of yolks. This recipe provides a perfect solution for utilizing those leftover yolks, ensuring that nothing goes to waste.
  • Simple to make – This egg yolk cake recipe couldn’t be any easier to make. You simply mix everything together in one bowl and bake.
  • Perfect taste and texture – Similar to a sponge cake, this egg yolk cake is soft and fluffy, but with a slightly chewy texture. The taste is rich from all the egg yolks and it’s flavored with vanilla and lemon for warmth and freshness.
4 slices of egg yolk cake laid out on a floral plate.

Ingredients you’ll need:

  • Egg Yolks – The star ingredient of this recipe, egg yolks provide richness, moisture, and a creamy texture to the cake. They also contribute to the cake’s golden color and help bind the ingredients together.
  • Granulated Sugar – Not only adds sweetness to the cake but also helps create a tender crumb and moist texture. It also aids in caramelization during baking, resulting in a golden-brown crust.
  • Vanilla Extract – Enhances the flavor of the cake with its sweet, floral, and slightly spicy notes. It adds depth to the overall taste profile.
  • Lemon Extract – Adds another layer of flavor and balances the richness by adding a light and refreshing citrus note to the cake.
  • Milk – Adds moisture and tenderness to the cake while also providing a creamy flavor. It helps create a smooth batter and contributes to the cake’s moist texture.
  • All-Purpose Flour – Flour serves as the structural foundation of the cake, providing stability and helping the cake rise.
  • Baking Powder – Baking powder is a leavening agent that helps the cake rise. It creates a light and airy texture in the cake, ensuring it is not too dense.
  • Salt – Salt enhances the flavor of the cake by balancing the sweetness and enhancing other flavors.

How to make egg yolk cake:

(The full written and printable recipe is further below.)

process images of how to make leftover egg yolk cake
  1. In a large mixing bowl, beat the egg yolks for about 5 minutes until fluffy. Slowly mix in the sugar until all has been added and continue beating for another 2 minutes until thick and pale in color.
  2. Mix in the extracts and slowly mix in the milk.
  3. Sift in the flour, baking powder, and salt. Mix on low speed until just combined and give a final few stirs by hand to make sure all the flour is incorporated.
  4. Pour the batter into a 9×5″ greased loaf pan. Bake at 350F for 40-45 minutes.

Expert tip:

Take the time to beat the egg yolks and sugar until the mixture is pale and fluffy. This is essential for incorporating air into the mixture, which expands during baking, aiding in the cake’s rise and yielding a lighter, more airy texture. This process also helps the sugar crystals dissolve, resulting in a smoother batter, while simultaneously creating an emulsion between the fat from the yolks and the sugar.

How to serve:

This cake is excellent served with a cup of coffee or tea. It’s great on its own or with a dollop of crème fraiche and fresh fruit.

two slices of leftover egg yolk cake on a plate with a dollop of yogurt and berries.

FAQ:

Can I make this cake ahead of time?

Yes, you can definitely make this cake ahead of time. It’s a great option for planning ahead for special occasions or busy schedules. You can bake the cake and store it tightly wrapped in plastic wrap at room temperature for up to 2 days.

Can I add other flavorings or mix-ins to the cake batter?

You can add other flavorings like extracts or any spices you like. As for mix-ins, the batter is a bit thin and would not be able to support most mix-ins. They would just sink to the bottom unless you’re adding something like finely shredded coconut or finely grated chocolate.

Can I freeze egg yolk cake?

Yes, you can freeze this cake. Once it’s cooled, tightly wrap it in plastic wrap, then place it in an airtight container or freezer bag. Label with the date and type of cake before freezing. Thaw in the fridge overnight and bring to room temperature before serving.

This leftover egg yolk cake is a testament to the fact that nothing should go to waste in the kitchen. With just a few simple ingredients, you can create a decadent dessert that’s sure to please. So the next time you find yourself with leftover egg yolks, give this recipe a try and indulge in a little slice of heaven!

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Egg Yolk Cake

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  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Total Time: 1 hour
  • Yield: 8-10 slices
  • Category: breakfast, dessert, snack
  • Method: bake
  • Cuisine: American
Print Recipe

Description

Got leftover egg yolks from another recipe and wondering what to do with them? Whip up this decadent egg yolk cake that’s bound to impress.

Ingredients

  • 6 large egg yolks, room temp
  • 1 & 1/2 cups (190g) all-purpose flour
  • 1 & 1/4 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup (150g) granulated sugar
  • 1 tsp vanilla extract
  • 1/2 tsp lemon extract (or 1 tsp lemon zest)
  • 1/2 cup milk

Instructions

  1. Preheat oven to 350F and grease a 9×5″ loaf pan.
  2. In a large mixing bowl, beat the egg yolks for about 5 minutes until fluffy. Slowly mix in the sugar until all has been added and continue beating for another 2 minutes until thick and pale in color.
  3. Mix in the extracts and slowly mix in the milk.
  4. Sift in the flour, baking powder, and salt. Mix on low speed until just combined and give a final few stirs by hand to make sure all the flour is incorporated. Pour the batter into the prepared pan.
  5. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Notes

Leftovers can be tightly wrapped in saran wrap or stored in an airtight container for up to 4 days at room temperature or a week in the fridge.

Recipe adapted from Call Me PMc