Sunshine Cake (12 Egg Yolk Cake)

I decided to give this cake a try because I had 12 egg yolks left over after making an angel food cake for our nephew's birthday. (Our Angel Food Cake recipe can be found HERE). 

From now on, whenever I make an angel food cake I will be making this cake as well. 

Never again will I have trouble using up 12 egg yolks!

You can use a 10 inch (12 cup) bundt pan or an angel food cake pan, either will work. This cake is kind of like a chiffon cake but not exactly. You have to make it to see what I mean. The texture is different as there is no fat in the cake other than the egg yolks. I'm calling it a sunshine cake because of the color it gets from the yolks! Very bright and cheery (more so if you use farm fresh eggs!) 

Sunshine Cake

Ingredients

3 cups flour

2 1/2 tsp baking powder

1/2 tsp salt

12 egg yolks

2 cups sugar

1 tsp vanilla

1 tsp lemon extract (or coconut)

1 cup cold water

Glaze

1 1/2 cup icing sugar

3 Tbsp milk

1 tsp lemon extract (or coconut)

Decoration (if desired)

black berries

lemon slices

Directions

Preheat oven to 350. Spray a 12 cup bundt pan (or angel food pan) with cooking spray and line the bottom with parchment paper, set aside.

 Sift together flour, baking powder, and salt. 

In a separate bowl, beat egg yolks until thick and fluffy, about 5 minutes. Gradually beat in sugar. beat for 2 minutes on high, stopping to scrape the bowl. Reduce to low speed and add in extracts and cold water. 

Gradually, but quickly, add sifted flour mixture. Beat only long enough to blend, about 1 - 2 minutes. Pour into prepared pan. 

Bake 50 - 60 minutes at 350, until golden brown or when a pick inserted near the center comes out clean. Remove from oven and cool at least 15 minutes on wire rack.

Run a knife around the edge of the pan (and the center) to loosen the cake. Invert onto wire rack and then invert again to another wire rack. Let cool completely. 

Whisk together the icing sugar, milk, and extract to make the glaze. It should be the consistency of glue (pour-able but not thin), add more milk if necessary. 

Pour the glaze evenly over the cake and let it drip down the sides. 

If you are using fruit to decorate the cake then do it before the glaze dries. They will stick when the glaze is wet. 

Of course, you can always go with coconut extracts and sprinkle it with toasted coconut too. 

Your options are pretty varied. 

I love the look of the berries and lemons. 

If you have 12 egg yolks to use up then I recommend you give this cake a try. It's pretty impressive looking. And very springy/summery. 

Decorate it with your favorite berries. 

You can definitely change up the flavors a bit with what extracts you use. Coconut, lemon, lime, strawberry.... you see where I am going here. The base flavor is very vanilla so a little extra flavor is a good idea. This is also a fairly large cake so perfect to bring to a gathering (or freeze the extras for later!)