Golden Egg Cakes with Only Egg Yolks
Ever time I make chiffon cakes, I have 3 egg yolks left over. I got tired of eating caramel custard, so I wanted make baked desserts.
The batter doesn't expand a lot, so do not put too much into each mould. My family loves them so much, they disappear in an instant. For 10 x 6 cm [3.9 x 2.4 in] madeleine moulds. Recipe by Asamato
Golden Egg Cakes with Only Egg Yolks
Ever time I make chiffon cakes, I have 3 egg yolks left over. I got tired of eating caramel custard, so I wanted make baked desserts.
The batter doesn't expand a lot, so do not put too much into each mould. My family loves them so much, they disappear in an instant. For 10 x 6 cm [3.9 x 2.4 in] madeleine moulds. Recipe by Asamato
Cooking Instructions
- 1
Brush the moulds with butter and sprinkle with strong flour (not listed). Shake off the excess and chill in the fridge.
- 2
Grate the orange zest.
- 3
Squeeze the orange to obtain about 50 ml of juice.
- 4
Mix the egg yolks and sugar together and beat well.
- 5
Beat until pale and fluffy and add the orange zest and juice. Stir well.
- 6
Mix the flour and baking powder together, sift into the egg yolk mixture and mix.
- 7
Add the melted butter slowly by dripping through a spatula. Stir the mixture and you'll have runny batter. Leave to rest in the fridge for one hour.
- 8
Preheat the oven to 200°C.
- 9
Pour the batter into the moulds and fill 80% of each mould. This batter does not expand a lot.
- 10
Reduce the oven temperature to 180°C and put the molds in the oven to bake for 15-18 minutes. When a skewer inserted comes out clean, it is done.
- 11
After they're finishing baking, brush the surface with curaçao liqueur.
- 12
If you slice in half you can see a golden cake that's very aromatic. After they cool, cover with cling film to make them moist.
- 13
If you plan to freeze them, wrap with cling film tightly and put in a freezer bag. Squeeze out excess air from the bag and chill in the freezer. Before you eat, leave at room temperature to defrost.
- 14
You can enjoy the fluffiness and aroma right after they're done, and enjoy a matured taste the following day.
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