The most often requested birthday cake in our family is a made-from-scratch Angel Food cake. I first started making it when we lived on our acreage in Alberta, Canada and each day my laying hens blessed us with between 5 and 6 eggs. The recipe calls for 1 ½ cups of egg whites and that of course leaves about a dozen yolks that need to be used up in another recipe. Below is the recipe I’ve adapted over the years from one I found in an old cookbook.
Lemony Butter Sponge Cake
12 egg yolks (or however many are leftover from Angel cake)
2 c sugar
1 c scalded milk
½ tsp lemon extract
Zest of one lemon
½ c (one stick) melted butter
In a large bowl, beat egg yolks and sugar until light coloured and fluffy. Add slightly cooled milk, lemon extract, lemon zest and melted butter. Beat until well blended.
Sift together 2 ¼ c of all purpose flour and 2 tsp baking powder. Fold into egg mixture.
Grease two 9 inch round cake pans. Line the bottom with parchment paper.
Pour batter into pans, dividing it evenly between the two. Bake at 350 degrees Fahrenheit for 30 to 35 minutes. Cakes are done when a skewer inserted into the center comes out clean. Remove from oven and cool on racks.
This is delicious with jam spread between the layers and sprinkled with icing sugar. Or you can ice with your favourite icing.
The individual layers can also be frozen for future use. Some day when you need a quick dessert, take one out of the freezer early in the day and then come time for dessert, slice and top with strawberries or ice cream (or both.)
Even if you are not in the habit of making Angel Food cakes, perhaps you have leftover yolks from making Egg-White Omelets or meringue. Simply freeze the yolks and when you have enough, defrost in the fridge, bring to room temperature and then use them in making this wonderful Lemony Butter Sponge Cake.