I can’t bare waste. So I was a bit stumped when faced with four left over egg yolks after making pavlova in preparation for tomorrow’s dinner. I searched on the net, and found a light sponge cake. I’ve adapted it a bit to make it a lemon sponge, as we have a litre of fresh lemon juice in the fridge – courtesy of our lovely neighbour’s lemon tree!
Egg yolk lemon sponge4 egg yolks
½ cup sugar
2 tbsp lemon juice
1-2 tsp lemon zest
¾ cup SR flour- Preheat oven to 180˚C
- Beat egg yolks, sugar and lemon juice until light and creamy
- Add flour, fold in gently.
- Add some lemon zest if wanted
- Pour into greased or lined 8inch cake pan
- Bake 25 mins, or until centre cake springs back
The cake was lovely – and went down a treat served with cream for pudding (it is Christmas time after all). As there is no fat in the cake, I doubt it would keep very long. However, as it is so yummy, that wasn’t really an issue.
2 comments:
Loving your blog, Cherrypie. It's making me hungry and homesick at the same time!
Jelly
Thanks, Jelly. Don't mean to make you homesick though!
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