Graciela’s Egg Yolk Cake

All I can say is YUM. This is truly an easy cake to make and it’s delicious on it’s own. If you make the Pavlova and have extra egg yolks this is a perfect way to use up the yolks. See below for the instructions and ingredients.

12 egg yolks

2 cups sugar

2 cups flour

2 teaspoons baking powder

1 cup warm milk

3 teaspoons vanilla

2 sticks of softened butter

Pre-heat oven to 350 degrees. In a mixer beat the egg yolks and sugar.  Slowly add the milk and flour at the same time slowly to not get any clumps-careful if you have the mixer on you can have a big flour cloud like I did with a big mess, so turn the mixer down. Add the 2 teaspoons of baking powder.  Continue mixing and turn mixer up. Add  2 sticks of softened butter. Once well incorporated add the vanilla.  Voila you are ready to bake in well greased pans.  Put in any size you want-play around with it. The little cupcakes were also delicious-but the tops were crunchy-so we’ll call it vanilla crunch cupcakes. I added a raspberry butter cream frosting to the cupcakes.

Butter cream:

2 cups confectioners suger

1 stick softened butter

3 tablespoons raspberry jam

The cupcakes take no time to bake-depending on oven-maybe 10-15 mins.  The cake takes about 30 mins-just check it with a tooth pick to see if no batter comes up when you poke the toothpick in.

YUMMY-this cake is easy and can be a simple breakfast cake or dress it up for a birthday or party with frosting, melted chocolate, whipped cream… whatever you want.





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