Since I enjoy
am obsessed with making French Macarons, I have found myself with containers full of egg-yolks! I knew I had to do something creative with these wonderful little blobs of fat! Egg-Yolk Pound Cake to the rescue!
What is interesting about Egg-Yolk Pound Cake is there is no added fat except for the egg-yolk. Since I don’t bake with cooking oil or shortening, the lack of needing to add butter makes for a perfect dairy-free treat!
This recipe will make 6 mini-cakes, or 12 cupcakes. I made the mistake of over-filling 5 mini-cake pans, creating super-high cakes. I could easily have divided the batter into 6 pans instead of 5. Next time for sure!
I used my largest huge cupcake scoop for the batter – two scoops per mini-cake pan. Next time I’ll be using my normal large cupcake scoop, that I normally use for cupcakes. I’ll be able to get 6 mini-cakes, or 12 cupcakes.
I topped this super-light cake with a triple-berry reduction. The recipe and instructions can be found here. I also sprinkled with confectioners suger, and added a big ol’ spoonful of fresh unsweetened whipping cream. So much for being dairy-free!