>To use up the egg yolks left over from making the macaroons this afternoon, I trawled the net to find a suitable recipe to save me throwing them away. (I hate wasting food) I stumbled across a recipe for egg yolk sponge cake on Nigella.com so thought I’d try it out.
3 egg yolks
2 tbsp hot water
1/2 cup caster sugar
1/2 cup self raising flour, sifted
1/2 tsp vanilla extract
1. Preheat the oven to 180C
2. Beat the egg yolks and water until and gradually add the sugar and whisk until thick and pale.
3. Add vanilla. Fold in the flour and milk until combined.
4. Pour into a greased and lined tin and bake for 20 – 30 mins until cooked through.
5. Split the cake in half and sandwich with jam and whipped cream.
We went for a chocolate version and added a bit of cocoa to the mixture then spread it with nutella to make it even more naughty! I don’t know if I made it right because it’s not risen very well and has quite a moist, almost chewy consistency, even though it’s cooked through. Maybe that’s because it’s lacking the egg whites. It’s very nice all the same and a great way to use up left over egg yolks!