Zutaten für Children's Party Cake Phoney Fried Eggs
- 4 large egg yolks
- 1 1/2 cups plus 1 1/2 teaspoons granulated sugar
- 2 tablespoons water
- 1 1/2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 4 large egg whites
- 1/2 teaspoon cream of tartar
- 1 pinch salt
- 2 cups heavy cream
- 1 jar (12 ounce) apricot preserves
- 1 can (15 ounce) apricot halves
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Children's Party Cake Phoney Fried Eggs? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Children's Party Cake Phoney Fried Eggs
- **Prepare the Jelly Roll Cake:** Line a 15x10 inch jelly roll pan with waxed paper and lightly grease.
- **Make the Batter:** In a large bowl, whisk together 4 large egg yolks, ¾ cup granulated sugar, 2 tablespoons water, and 1 teaspoon vanilla extract until light and thick (about 5-7 minutes).
- **Add Dry Ingredients:** Gently fold in 1 cup all-purpose flour until just combined.
- **Whip the Egg Whites:** In a separate bowl, beat 4 large egg whites with ½ teaspoon cream of tartar and a pinch of salt until soft peaks form.
- **Gradually add Sugar:** Gradually add ¾ cup granulated sugar, continuing to beat until stiff, glossy peaks form.
- **Combine Wet and Dry:** Gently fold the whipped egg whites into the egg yolk mixture until just combined.
- **Bake the Cake:** Pour batter into the prepared pan and spread evenly. Bake at 350°F (175°C) for 15-20 minutes, or until the cake springs back when lightly touched.
- **Cool the Cake:** Immediately loosen the edges with a sharp knife and carefully invert the cake onto a clean kitchen towel. Peel off the waxed paper and let cool completely.
- **Prepare the Filling:** In a chilled bowl, beat 2 cups heavy cream with 1 ½ teaspoons granulated sugar and ½ teaspoon vanilla extract until stiff peaks form.
- **Cut and Assemble:** Once cooled, use a 3-inch round cookie cutter (or freehand cut) to create egg shapes. Arrange on a platter.
- **Add Apricot Preserve:** Spread a thin layer of apricot preserve onto each cake round.
- **Top with Whipped Cream:** Pipe or spread whipped cream over the apricot preserve.
- **Create the Yolk:** Top each with a halved apricot half to resemble a sunny-side-up egg.
- **Serve and Enjoy!:** Serve immediately and watch the kids gobble them up!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
165g
Fat
57g
Carbs
21g
