Twelve Yolk Cake
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A great use of leftover egg yolks, Twelve Yolk Cake, is golden and tender. This is a delicious basic cake recipe that’s not overly sweet. Serve this with a good vanilla ice cream and rich caramel sauce.
Versatile and delicious, you’ll want to pin this 12 Yolk Cake to save it.
Twelve Yolk Cake
When a reader asked me if I had a Twelve Yolk Cake recipe, I became intrigued. She sad the twelve yolks made a pound cake and the twelve egg whites, in turn, are used for an Angel Food Cake.
Well, I had never heard of this but got busy searching through old cookbooks to see what I could find. The recipe below is an adapted version of a twelve-yolk cake that I found. As well, be sure to make my Angel Food Cake.
This is not what I truly call a ‘pound cake’ because it is more airy and fluffy than a traditional dense, small crumb, pound cake. In fact, I would classify this as a ‘sponge cake’ in texture.
However, Twelve Yolk Pound Cake is soft, rich with a buttery-like texture from all the yolks. Furthermore, because of the number of golden egg yolks, this cake has a lovely golden color.
You may also like these cakes
Make all my pound cakes, get the recipes> Pound Cake Reviews Series.
12 Yolk Cake Tips
- Coincidently, you can use your favorite flavoring in this cake. Good basic flavorings to try are vanilla, lemon, coconut, or almond.
- This cake is mixed together differently than most pound cakes. Therefore, you may want to read through the directions entirely before beginning the recipe.
- Twelve yolks make about one liquid cup measure. If you have medium or small eggs, you may want to measure them in a cup to assure you have the correct amount.
- You’ll want all the ingredients to be at room temperature. (Except for the water in this recipe.)
- Also, you’ll need to sift the flour before measuring. For baking, it’s very important to correctly measure all the ingredients. Flour is easily measured incorrectly. Please read this post on How to correctly Measure Flour.
- Serve this with ice cream and caramel sauce, chocolate sauce, or blueberry sauce.
Tools for Baking
- A larger bundt
- Or this tube pan
- Favorite spatulas
- For all my baking essentials, visit my Amazon Store.
Twelve Yolk Cake
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Ingredients
- 12 large egg yolks room temp
- 3 cups all-purpose flour
- 2 and ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups granulated sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon extract or vanilla or almond
- 1 cup cold water or milk
Instructions
- Prepare a 10-inch (12-cup) tube pan or 12-cup bundt pan with non-stick spray.
- Preheat oven to 350 degrees F. (I recommend you Calibrate your oven!)
- Sift flour, baking powder, and salt together.
- In a mixing bowl, beat egg yolks until very fluffy and thick.
- Gradually beat in sugar and beat 2 minutes on high speed, stopping to scrape the bowl.
- Reduce speed to low and add vanilla, lemon, and cold water.
- Gradually, but quickly add sifted flour mixture while beating on low, scrape bowl.
- Beat only long enough to blend, about 2 minutes.
- Pour batter into prepared pan.
- Bake 50 to 60 minutes or until lightly golden or until a pick inserted in thickest portion of the cake comes out clean or with dry crumbs. (Watch closely if you haven't calibrated your oven. Baking pans can affect baking times as well. If it turns out dry you cooked it too long.)
- Cool cake for 15 minutes on wire rack before removing from the pan. Loosen sides of cake from pan with a spatula, then remove from pan. Cool completely on wire rack.
- Store in an airtight container 4 days or on countertop or 1 week in the refrigerator.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Can this be made with gluten-free “flour”? Which one would you recommend?
Good day Paula,
I bake a bit, love making bread, devising recipes, and making deserts, and meals from, well anything I have available.
We moved a mile high bout 40 years ago, from a moist atmosphere at 600 foot elevation. I had to adjust for altitude, heat, humidity, baking times, and more. Water boiling temp is quite a bit different, as I am sure you know.
I started to weigh everything, just so I could be repeatable, and give my recipes to others that should have good results. Regardless of where they live.
Do you have the weight of your ingredients? Or should I use what weights I have for a cup, sifted, and other ingredients?
If you want, I am going to be making the 12 yolk soon. I can send the weights to you, that I use.
It sounds very good, and I am trying to get other projects finished to give me time.
I don’t have weights of the ingredients and I’d love for you to send them if it’s not too much trouble. Will you email them to callmepmc@gmail.com? Thank you so much
Does this freeze well?
Yes, it does. You can freeze whole or in slices.
Can this be done with almond flour
I don’t have any luck baking with almond flour so I basically gave up testing with it.
I had made an Angel Food cake and want to do something with the yolks. I googled what to do with 12 yolks and this came up. Amazing cake! Your description was on point because it is somewhere between an Angel Food cake and a pound cake. So light and tender!!!