Golden Angel Cake Recipe

Transform leftover egg yolks into a decadent Golden Angel Cake! This recipe is perfect if you've already baked an angel food cake and are looking to use up those extra yolks. This rich and moist cake boasts a delicate texture and a subtly sweet flavor, guaranteed to impress. Easy to follow instructions make it perfect for bakers of all levels.

Prep Time 20 mins
Cook Time 65 mins
Calories 90.2 kcal
Protein 4g
Rating 4.0 (1 Reviews)
Golden Angel Cake 41

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Golden Angel Cake

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How to Make Golden Angel Cake

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, whisk together 12 large egg yolks, 1/2 cup (120ml) water, and a pinch of salt until thick and pale yellow (about 5-7 minutes using a stand mixer or vigorously by hand).
  3. In a separate bowl, sift together 1 1/2 cups (180g) all-purpose flour, 1 1/2 cups (300g) granulated sugar, and 2 teaspoons baking powder.
  4. Gradually add the dry ingredients to the yolk mixture, whisking gently until just combined. Be careful not to overmix.
  5. Stir in 1 teaspoon vanilla extract (or other extract of your choice).
  6. Pour batter into the prepared pan and bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

32g

Fat

3g

Carbs

5g

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