Now that you have made White Cake and Foolproof Swiss Meringue Buttercream you are probably left with lots of egg yolks. Lucky for you I have the perfect recipe to use those babies up! I actually developed this recipe as a way to use up those left over egg yolks but this cake is so delicious that I would even be willing to throw away the whites in order to make this treat.
This cake is beautifully moist and rich with a tender crumb. A full eight egg yolks plus two whole eggs goes into this cake which translates into wonderful emulsification and fullness of flavor.
To compliment the flavor, which I like to describe as “sunshine,” I added a lemon buttercream variation of the Simple Silky Buttercream with flecks of lemon zest and a tart zing of fresh lemon juice.
Here are some key features of this cake:
- Lots of egg yolks provide fat, flavor and lovely emulsification which helps distribute fat and moisture.
- Whole eggs provide structure to this rich cake.
- Buttermilk balances and compliments that flavor provided by the egg yolks and the acidity makes for a very tender crumb.
- A combination of all-purpose (plain) flour and low-protein cake flour makes for a cake that is sturdy enough to hold up to fondant but fine textured and smooth.
- Butter provides flavor and fine texture to the crumb while a touch of oil increases the moisture and lightens the cake.Bake up this beauty for your own little bit of sunshine no matter what the weather.
- 8 large egg yolks
- 2 large eggs
- 1 cup (237 mL) buttermilk
- 1 tablespoon vanilla extract
- 6 ½ ounces (184 grams) all-purpose flour- 1 1/3 cups
- 4 ounces (113 grams) cake flour- 1 cup* (see cake flour substitution at end of recipe)
- 2 teaspoons baking powder
- ½ teaspoon baking soda (sodium bicarbonate)
- ¾ teaspoon salt
- 10 ½ ounces (298 grams) granulated sugar-1 ½ cups
- ¾ cup (12 tablespoons, or 6 ounces, or 170 grams) unsalted butter softened
- ¼ cup (4 tablespoons, 60 mL) vegetable oil
- 2 cups (4 sticks, 16 ounce, or 454 grams) unsalted butter softened
- 1 container (7 ounces, or 198 grams) marshmallow crème
- 5 ounces corn syrup
- 1 tablespoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon zest
- 2-3 cups confectioner’s sugar to taste*
- Preheat oven to 350 F (177 C) and spray with Baker’s Joy or grease and flour two 9-inch, round cake pans.
- Combine egg yolks, eggs, ½ cup of buttermilk and vanilla and whisk to combine.
- Place dry ingredients in a mixing bowl and stir for 20 seconds to combine on low speed. Add butter, oil and ½ cup buttermilk to flour/sugar mixture and beat on medium speed for 2 minutes to lighten and develop structure.
- Add the egg mixture with the mixer on low speed in three additions and then for 30 seconds to blend.
- Pour into prepared pans and bake for about 25 minutes until a cake tester comes out clean. Cool 10 minutes in pan and then turn out to a cooling rack. Cool completely if using immediately, or wrap in two layers of plastic wrap if using later. Frost the cooled cake with Simple Lemon Buttercream or your buttercream of choice. Enjoy!
- *Cake flour substitute: Use 100 grams all-purpose plain flour and 15 grams cornstarch or potato starch in place of cake flour.
- Place the butter in the bowl of a mixer and blend on low with the flat beater for a few seconds to coat the bowl and beater. Add the marshmallow cream, corn syrup, lemon juice, lemon zest and confectioner’s sugar; beat on medium high for 2 minutes until smooth and fluffy.
- Use immediately or store at room temperature for 2 days, in the refrigerator, tightly sealed, for 2 weeks or in the freezer for 2 months.
- *2 cups of confectioner’s sugar will yield a mildly sweet buttercream but if you like it sweeter increase the confectioner’s sugar to taste.