Egg Yolk Cake

Egg Yolk Cake

¾ cup egg yolks (this can be the 12 yolks left over making Angel Food Cake)
1 whole egg
1 ½ cups cane juice crystals
1 T orange zest (grated orange rind)
1 T orange juice (we used fresh squeezed from the grated orange)
½ t lemon extract
¾ cup boiling water
1 2/3 cup whole wheat pastry flour
1 ½ t baking powder
½ t salt

In a mixer such as a Bosch or KA beat the egg yolks and the whole egg until well mixed and lemon colored. Add the cane juice crystals a little at a time ( ½ cup at a time or a little less) and continue to beat well. The mixture should be thick and lemon colored and this could take several minutes to do. Mix in orange zest, orange juice and lemon extract.

In a small bowl combine the flour, baking powder and salt well. Carefully fold (no stirring) this flour mixture into the egg yolk mixture. Add the boiling water and fold that in quickly just until the water in blended in. Pour the batter into an ungreased tube pan (same pan type as you made the angel food cake in) and bake at 325 for 60 to 65 minutes. As soon as the cake is done turn it over (the same way as instructed in the recipe above). When the cake has completely cooled remove from pan and frost with Orange Buttercream Frosting.

Orange Buttercream Frosting
3 cups powdered sucanat or powdered sugar
3 T orange juice
1 t vanilla
6 T butter

Blend all ingredients together until smooth. If too thick add a little more orange juice, if too thin add a bit more powdered sucanat. Frost cake and enjoy!!

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