We love protein cakes and almost always bake them for the holidays. There are a lot of people interested in this business. And so I bake with 20 eggs. The yolks remain... 8 yolks go to the cream “A la cake Prague” - it is very suitable for protein dough and meringues because of the taste of creme brulee, and 12 yolks remain. Where? I found these recipes on the Internet and was pleased and even very satisfied - the taste is amazing... I use it in protein cakes as the bottom part or as a separate cake. When on the Forum I was looking for information that interested me about the use of yolks, I was glad that our grandmothers in general do not own a computer, especially those who are good housewives - otherwise they would have fainted... and some, I don’t know how they would have reacted, they would have cursed would. I myself am horrified - some ladies throw away the yolks - they pour out 20 yolks at a time... I want to give advice, if you don’t want to make a sponge cake, then you can use the yolks in yeast dough, because it is known that yeast does not like whites and it is better to use yolks in it . Can be frozen and used as needed...
The first version of the biscuit
So for this recipe you will need:
300 grams of flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
170 grams of butter or butter margarine at room temperature (I put margarine in the biscuit)
265 grams of sugar
6 yolks (about 110 grams)
240 ml milk (fat content does not matter)
1 packet of vanilla sugar (weighing about 8 grams)
Preparation:
To begin, preheat the oven to 180 degrees C. Prepare a baking dish with a diameter of 24 cm. Grease the pan with butter and sprinkle with flour or line with baking paper. I baked in a sliding ring, greased it with oil and lined it with baking paper.
Sugar can be ground in a blender so that there are no large grains.
Grind butter or margarine at room temperature a little with a mixer.
Add sugar and vanilla sugar to butter or margarine and beat with a mixer until white and fluffy.Add the yolks to the creamy sugar mixture and mix until smooth with a mixer -
Then you need to sift the flour, baking powder and salt into a separate bowl, I have a measuring cup. Measure out the milk.
And on low speed, add the flour mixture in three additions and the milk in two additions, starting and ending with the flour. That is, flour, milk, flour, milk, flour. and mix it all with a mixer until the dough is homogeneous.Pour the prepared dough into the prepared mold, rotate the mold along the axis so that the dough spreads well in the mold and does not have a lump in it, then the sponge cake will also be more uniform after baking. If you poured the dough into a ring and placed it on a baking sheet, then smooth the dough with a spatula or spoon, since you cannot twist the mold here. Place the sponge cake in a preheated oven to bake at 180°C for about 50-60 minutes (check your oven, you may have less or you may need more time. Check the readiness of the sponge cake with a wooden skewer; inserted into the center of the sponge cake, it comes out dry. The finished sponge cake will spring back with light pressure on the center.
Let the finished sponge cake cool in the mold for 10 minutes first. Then prepare a wire rack, then grease the rack with oil so that the sponge cake does not stick to it. Remove the ring, place a wire rack on top of the sponge and turn it over, removing the baking paper and allowing the sponge to cool completely.
The biscuit is about 5 cm high.Well, that's all, bake for your health.
Second option
Dough: beat 6 yolks with 100 g sugar + 2 pack Vaniline + 200 g of sour cream + 250 g of flour + 1 pack of ripper. Bake at 180 for approximately 20-30 minutes (in a mold with a diameter of 24). Cut the biscuit into 2 cakes and grease with coffee with condensed milk + sweet butter, then coat 2 cakes with cream and sprinkle with roasted peanuts. The taste is super.
Third option - CHOCOLATE BISCUIT WITH YOLK AND KEFIR
An airy sponge cake, and you won’t think it’s made from yolks.
For it we will need:
6 yolks
1 glass of kefir or milk + lime juice
1 cup of sugar
4 tbsp cocoa powder
1 tsp soda
Vanillin
Flour -2 cups
Sift the flour. Preheat the oven to 200 degrees. Beat the yolks with sugar. Dissolve soda in kefir, pour into the yolks. Beat. Add cocoa and flour. Beat thoroughly. The dough should be thick. Pour it into the mold and bake for exactly 25 minutes. Don't overdo it!
The sponge cake can be cut into two layers and soaked in any cream.
Fourth option "BISCUIT ON YOLKS"
Ingredients for "Sponge cake on yolks":
Recipe "Sponge cake on yolks":
Now you can use it for the cake. By the way, from such a number of yolks, a sponge cake can only be cut into two layers. So if you are going to prepare a large cake, it is better to use 9 or 12 yolks and increase the remaining ingredients proportionally (accordingly, such a sponge cake can be cut into 3 or 4 layers).
Since I wasn’t going to make a cake now, I just needed to use the remaining yolks, I wrapped the sponge cake in cling film and put it in the freezer.
I will also make desserts from the whites, and from the yolks I will again make a sponge cake and freeze it. And when I need to make a cake from pieces of sponge cake with cream, I will defrost these biscuits and cut them into pieces, thereby saving a lot of cooking time.
Today I’ll show you how to make a sponge cake using yolks, without adding whites. Perhaps someone will think that this is a strange recipe, but I don’t agree with you, because sometimes after preparing various desserts, creams, meringues or even icing, egg yolks remain. Since I often paint gingerbread cookies with icing, I always end up with a lot of yolks and have to figure out where to use them. Just for fun, I decided to look to see if biscuits were made from them, and to my surprise, it turned out that it was real.
I’ll tell you a very simple recipe for sponge cake made from yolks, which is quick and easy to prepare. Of course, it will not be as fluffy as with whipped egg whites, but it is still an excellent base for various cakes and even rolls. Now, if you decide to make a cake that requires a thin sponge cake, followed by a mousse layer or something similar, then this recipe will definitely suit you. A simple sponge cake recipe is made in water and in a hurry, but in the end it turns out a little dry, but this can be quickly corrected with any impregnation, it can even be just water with sugar. I also advise you to see how easy it is to make one, which is also suitable for cakes.
Ingredients:
- Egg yolks – 6 pcs.
- Sugar – 100 g
- Warm water – 50 g
- Wheat flour – 100 g
- Baking powder – 1 tsp
- Starch – 30 g
- Vanilla - to taste
How to make a sponge cake
So, next I’ll show you how to bake a sponge cake quickly and easily so that it turns out really tasty. First, put 6 yolks in the mixer bowl, add warm water and sugar. Now I beat this whole mass at medium mixer speed until foamy. My yolks were frozen, so I immediately defrosted them, but not completely, and added them to warm water. Due to the fact that they were already frozen, my yolk was not completely whipped, that is, there were still grains of yolk left. To avoid this, defrost completely.
Pour flour into a separate container, add baking powder, starch and vanilla. After this, I mix them thoroughly until the mass becomes homogeneous. Baking powder can be replaced with half a teaspoon of soda slaked with vinegar.
This is how I whipped my ingredients in the mixer and as you can see, the mass increased several times and became fluffy.
Then add the flour mixture to the whipped mass and mix until smooth. It is important that there are no lumps, and also that all the flour is mixed in.
I put parchment paper in a baking dish or grease it with butter. I chose the second option and pour the dough into it. If you want to make a base for a roll from this dough, then place parchment on a rectangular baking sheet and pour the dough onto it, spreading it evenly with a spatula. As you can see, the yolk sponge cake recipe is very simple and quick.
Now turn on the oven at 180 degrees and when it heats up, put the form with the dough in it for 20 - 25 minutes. Bake until done and golden brown. I always check the readiness with a wooden toothpick by piercing the product in the center and if it remains dry, then the baked goods are baked. Here is a simple recipe for a quick sponge cake for a cake. Next, I cut it in half, soaked it in sweet syrup, coated the cakes with cream, and it turned out to be a small cake. If you need a larger size, make a double batch.
Sponge cake with yolks is very convenient if you often have extra yolks left after cooking. I hope you try this recipe and like it. Bon appetit!
Probably every housewife dreams of baking homemade fluffy sponge cake. I use several recipes for this baking. But when I want to bake a sunny sponge cake, I knead the dough only using yolks. You can even add half the proteins and use the rest to prepare the cream.
Sponge cake with yolks and sour cream
I noticed that a beautiful yellow sponge cake comes from homemade eggs. Especially if housewives feed the chickens corn. Most often, the yolks are brighter in the summer. And if you come across such homemade eggs, then why not bake a sunny sponge cake? The remaining ingredients are basically the same as for the classic sponge cake recipe.
But if impregnation is not provided, then you can add cream, sour cream, butter or vegetable oil to the dough for juiciness. You will get a taller cake if you increase the proportions of products.
Some housewives also recommend freezing the biscuit, and then using the pieces to make other desserts. I serve this sponge cake with yolks simply as a pie at the table, and sometimes I make a birthday cake. The layer can be made from strawberry jam or sour cream.
how to make sponge cake with yolks recipe
Ingredients:
- egg yolks – 5 pcs.,
- wheat flour – 1 tbsp.,
- sugar – 100 g,
- baking powder – 1 tsp,
- vanilla sugar - 1 pack.,
- sour cream – 1.5 tbsp.
Cooking process:
1. Take the necessary ingredients for the biscuit. It is clear that a lot of proteins remain. I use them to make an egg white omelet, cream for a cake, or freeze them if I don’t have time to mess with them. I turn on the oven so that it warms up to 190 degrees, sift the flour for the dough. Pour the egg yolks into the pan and whisk them.
2. Mix regular and vanilla sugar, add to the yolks and stir. Instead of vanillin, you can optionally add cardamom, ginger or ground cinnamon.
3.Now I add homemade sour cream to the dough to make a not very dry sponge cake. I stir.
4. Combine baking powder with flour and stir. I gradually add it into the dough and mix the mixture thoroughly.
5. I take a round mold, you can use a springform mold. I cover the pan with parchment, but do not grease it with oil. I pour out the dough.
6. I bake the sponge cake with yolks in the oven for about 25 minutes. I cool and take out their forms. I cut into pieces and serve with fruit jam. And if I’m assembling a cake, I spread cream on the cooled cake layers. The result is a porous, yellow and very tasty sponge cake.
Bon appetit!
Recipe and photo from Ninel Ivanova.
If you often bake cakes or make creams from whites, then there are a lot of yolks left over. Today I propose a method for recycling chicken yolks. Prepare a sponge cake with yolks. Making such a sponge cake is not difficult and you can even use frozen yolks. The result is a good sponge cake that can become the basis for a cake. It cuts beautifully and has a wonderful rich yellow color.
Taste Info Charlotte and biscuit
Ingredients
- chicken eggs 6 pcs.;
- hot water 50 ml;
- sugar 120 g;
- vanilla sugar to taste;
- a pinch of salt;
- wheat flour 100 g;
- potato starch 30 g;
- baking powder 1.5 tsp;
- vegetable oil 30 ml.
How to make sponge cake with egg yolks
To prepare this sponge cake, you need 6 chicken yolks, separate them from the whites and place them in a container where you will beat the dough. Add sugar to the yolks. Add vanilla sugar or vanilla extract if desired. 
With a mixer at medium speed, beat the yolks until light and fluffy. Then, without ceasing to beat the yolk mass, pour in hot water (50 ml). 
For the dough, you need to sift wheat flour with starch and baking powder. Starch can be taken from either potato or corn. 
Gradually add the flour component and a pinch of salt into the dough, now mix with a whisk in a circle in one direction. Add a little vegetable oil (30 ml) to the dough. 
The biscuit dough is a little thicker than for regular classic biscuits. The consistency should be uniform, without lumps.
By the time you finish kneading the dough, you should turn on and preheat the oven and prepare the baking pan.
Cover the bottom of the springform pan with parchment and grease with butter or vegetable oil. Leave the sides of the mold dry. Pour the dough into the mold and smooth it out with a spatula. 
The sponge cake is baked on the yolks in the oven at 180 degrees for about 25-30 minutes. The height of the sponge cake will depend on the diameter of the pan in which you bake it. The oven should not be opened while baking. 
Leave the cake upside down in the pan on a wire rack to cool completely. Then remove the biscuit from the mold.
I recommend cutting this biscuit no earlier than 8 hours after baking. The biscuit when cut is porous and airy, yellow in color. 
You can use the recipe for this dough not only for making sponge cakes, but also for making rolls; in this case, bake a thin sponge cake in a wide, deep baking tray, which also needs to be covered with oiled parchment. You can also bake a biscuit in a slow cooker.
We will describe how to prepare a sponge cake with yolks using this recipe. It is necessary to preheat the oven to 180°C. After this, you need to beat the yolks with sugar, vanillin and water using a mixer until a fluffy white mass and the sugar dissolves.
In a separate bowl, combine all dry ingredients. Gently mix the beaten eggs into the dry mixture with a spatula, using bottom-up movements.
To bake the sponge cake, use a springform pan; it will be most convenient to cook in. Next, line the pan with baking paper (to avoid leakage). If you do not have a springform pan, you can use a regular one (not of a large diameter so that the sponge cake turns out to be tall), after greasing it with butter and sprinkling it with flour.
Lay out the dough. The egg yolk sponge cake should be baked in the oven for 20-30 minutes, check readiness with a match or toothpick (if no dough remains on it, then the sponge cake is ready).
Remove the biscuit from the oven, give it time to cool and only then remove it from the mold. If the biscuit shrinks a little, that's normal.
You can make a cake from this sponge cake, but you can only divide this volume into two parts. Therefore, if you need more than two cakes, then use eight and ten yolks in the preparation, increasing the other ingredients accordingly.
If you don't like to spend a lot of time on cakes, you can simply bake a sponge cake and freeze it. It is better not to use such cakes entirely, as they lose their fluffiness and most of their taste after defrosting, but you can grind them into crumbs and mix with jam or condensed milk, add other ingredients, such as cocoa and butter. From such a mass you can form the “Potato” cake, your favorite since childhood. As you can see, this recipe for sponge cake with yolks is universal.
Interesting information about the biscuit ingredients:
Baking powder: this ingredient is simply irreplaceable in baking. If you don’t have baking powder, then you can use simple soda. Many housewives also try to prepare baking powder at home, but it is better to buy ordinary baking powder, which is sold in every grocery store.
Vanilla sugar will add flavor and a slight sweetness to the dish, it is also one of the most expensive sweets in the world because it is very difficult to obtain. Despite this, nowadays it can be easily found in any supermarket at a low price.
Starch: this ingredient is very useful for the intestines, it relieves inflammation and restores its environment, starch is produced in the human body itself, but it will not be superfluous.
And of course egg yolks. They are very healthy, they contain approximately 80% of all the minerals and vitamins contained in the egg. Therefore, by preparing biscuits from yolks, you get: vitamin B12, vitamins A, E, D, Selenium, Iron, Potassium and others. The process of preparing yolks in the oven can be compared to boiling them, and it is with this method of cooking that the egg is absorbed best and retains its properties.
There is another nuance, many say that eggs contain a lot of cholesterol, so it is worth remembering that even with all their usefulness, there is no need to consume these products very often and you need to know when to stop.
And the most important thing is that it is sweets that make a person happy, and his loved ones friendlier and kinder, so if you want to pamper yourself and your family members, then feel free to choose this recipe and use your imagination! No one will refuse a delicious piece of such a biscuit!
