Goose Egg Yolk Sponge Cake

by Food·Color

4.8 (1)
Favorite
27

Difficulty

Easy

Time

30m

Serving

4

A goose egg made a 6-inch chiffon, leaving half of the egg yolk. How to solve it? At first I thought about biscuits, but I found egg yolk sponge cake. The egg yolk sponge cake has not been made yet, let’s take the goose egg yolk to explore the way first.
Half a goose egg yolk, deduct the loss, and 37 grams, which is roughly equal to two egg yolks. It looks very thick, I don't know what the cake will feel like. I don't know how much cakes can be made with such egg yolks. It is better to make small cupcakes, which can hold as many cups as just a few cups.
I used the smallest paper holder, but there was no suitable mold to hold it, so I used a silicone muffin mold to make do with it. I was worried that it would not grow taller, but the result was not too disappointing. The batter was a little bit smaller and didn't rise to a full cup, but it was still swollen and cute. . . .

Goose Egg Yolk Sponge Cake

1. Ingredients: 37 grams of goose egg yolk, 30 grams of low-gluten flour, 24 grams of milk, 15 grams of white sugar

2. Pour the egg yolk and sugar into a large bowl,

3. Whisk with a whisk until it is thick and whitish, and the dripping egg yolk paste will not disappear immediately.

4. Add 15 grams of milk, mix well,

5. Sift into the low-gluten flour and mix,

6. Mix into a uniform batter.

7. Add the remaining milk,

8. Mix well.

9. Pour into paper molds and place on baking tray.

10. Put it in the oven, middle level, upper and lower fire, 160 degrees, bake for about 15 minutes,

11. The surface is golden and baked.

12. Demould, let cool

Tips:

If the egg yolk is not easy to beat, you can sit in hot water at about 40 degrees to beat it.
When mixing the batter, it is not advisable to stir in a circular motion to prevent defoaming and affect the rise.
The baking time and firepower need to be adjusted according to the actual situation of the oven.

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