I had some egg yolks left over from the macaroons and I didn’t really know what to do with them. I still wanted to make something sweet, but without too much hassle. So I made this quick and tasty cake, which melted in hungry mouths as soon as you said “lunch”.
Ingredients
- 4 egg yolks
- 6 spoons of sugar
- 8 tablespoons of oil
- 8 tablespoons of rice flour
- 2 tablespoons of lemon juice
- 8 tablespoons of water
- A teaspoon of baking powder
- 1 sachet of vanilla sugar
- A pinch of salt
Method of preparation
We put the salt over the yolks and start mixing. Add the sugar and continue to mix, first at low speed, then a bit higher, until a thick cream is obtained and the sugar granules are no longer visible. We continue with the oil, which we add spoon by spoon. Now our batter resembles a thick mayonnaise. Add the water, lemon juice, vanilla sugar, baking powder and thus soften the “mayonnaise”. At the end, we put the flour and mix until we get a batter like a sticky paste, which we pour into the pan lined with baking paper, or not. I had a heart cake pan with removable edges and it was easy for me to gently remove the cake from it with the help of the knife. If you don’t have a pan with removable edges, it’s better to put baking paper. We put the pan in the oven preheated to 175 degrees Celsius and leave it for 30 minutes or until it passes the toothpick test. Be careful, it’s very tender, don’t press your finger into it, it will leave a hole. It’s so tender it melts in your mouth before you can even chew. Really!
