Posts tagged: recipes with egg yolks

Japanese Soufflé Pancakes Recipe

Make the fluffiest Japanese soufflé pancakes as a dessert for that special weekend dinner at home. This dish is a combination of flour and eggs. Its sweet-savory taste is from vanilla extract and sugar mixed into the batter. This recipe is easy to make that it only takes about 30 minutes to prepare and cook.


• 3 tbsp all-purpose flour
• 1/4 tsp baking powder
• 1 tbsp milk
• 1 tsp vanilla extract
• 2 egg yolks
• 2 egg whites
• 2 tbsp granulated sugar
• some oil


Prepare a mixing bowl.
Add 3 tbsp all-purpose flour and 1/4 tsp baking powder.
Add 1 tbsp milk, 1 tsp vanilla extract and two egg yolks.
Mix until smooth and well combined.
Set aside flour mixture.

Prepare another mixing bowl.
Add two egg whites.
Beat using a hand mixer until foam starts to form.
Add 2 tbsp granulated sugar.
Beat again until stiff peaks form.
Add the flour mixture into the bowl.
Mix until well combined.
Fold the mixture using a rubber spatula.
Transfer into a piping bag.

Make a mold by using a cooking sheet.
It should be 36 cm in length with 4 cm width.
The diameter is 11 cm.

Set a non-stick pan over low heat.
Let it heat, then apply some oil using a paper towel.
Make sure the temperature is at around 170 C.
Place the paper molds into the pan.
Pipe the mixture into each of the molds.
Smoothen the top by using a spatula.
Add a little water into the pan.
Cover and let it cook for 4 minutes.
After 4 minutes, remove the cover and flip on the other side.
Turn to high heat and cook for 1-2 minutes.
Stick a toothpick to check if it’s cooked.
If the toothpick comes out clean, then it’s time to remove the mold.
Remove from the pan and transfer to a plate.
Add butter slices on top.
Drizzle some maple or honey syrup.
Serve and enjoy!

Japanese Soufflé Pancakes Recipe
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The Best Chocolate Soufflé You’ll Ever Make

Enjoy your afternoon with this sweet and savory chocolate soufflé. Traditionally, a soufflé is a dish made from egg whites and egg yolk mixed with other ingredients such as flour, butter and vanilla essence. In this recipe, dark chocolate will be incorporated into the mixture to add more flavor to this classic dessert.


• some softened butter (for greasing ramekins)
• some sugar (for coating)

• 100 grams dark chocolate (75% cocoa)
• 1 tbsp butter
• 1 tbsp all-purpose flour
• 1/2 cup cold milk
• a pinch of salt
• 1/2 tsp vanilla essence
• 1 egg yolk
• 2 egg whites
• 3 tbsp sugar
• some cocoa powder (optional for garnishing)


Prepare three ramekins.
Brush the bottom and sides of each ramekin with some butter.
Coat with sugar.
Set aside.

Put 100 grams of dark chocolate into a mixing bowl.
Set aside.

Preheat oven to 200 C.

Set a small pot over medium-low heat.
Add 1 tbsp of butter and let it melt.
Add 1 tbsp of all-purpose flour.
Whisk for a minute or until well combined.
Pour 1/2 cup of cold milk.
Whisk until well combined and mixture is slightly thick.
Once done, pour the mixture into the bowl of dark chocolate.
Add a pinch of salt and 1/2 tsp of vanilla essence.
Whisk until chocolate melts.
Continue to whisk until well combined.
Add one egg yolk.
Whisk until well combined.
Set aside.

In another mixing bowl, add two egg whites.
Use an electric hand mixer to whip until fluffy.
Add 3 tbsp of sugar in portions.
Whip each time you add sugar.
Continue to whip until stiff peaks form.
Add 1/3 portion of the egg white mixture into the dark chocolate mixture.
Whisk until well combined.
Add the remaining egg white mixture.
Fold until well combined.

Fill each sugar-coated ramekin with the mixture.
Smoothen the surface.
Put the ramekins on a baking tray.
Place it inside the preheated oven.
Bake for 12-15 minutes.
Once done, sprinkle some cocoa powder on top.
Serve and enjoy!

The Best Chocolate Soufflé You’ll Ever Make
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Taiwanese Castella Cake Recipe

This Taiwanese Castella cake recipe makes a very soft and moist sponge cake. The batter is a mixture of egg yolks and cake flour. Add a few drops of vanilla extract to add flavor to this yummy dessert. You can serve with whipped cream on top.


• 6 egg yolks
• 6 egg whites
• 100 grams cake flour
• 100 grams unsalted butter
• 100 grams milk
• 100 grams sugar
• few drops of vanilla extract (optional)


Preheat oven to 150 C.

Sift 100 grams of cake flour into a mixing bowl.
Set aside.

In a small saucepan, add 100 grams of unsalted butter.
Pour 100 grams of milk.
Set it over medium-low heat.
Heat it until butter melts.
Stir to combine.
Once done, pour into the bowl of cake flour.
Mix until smooth and well combined.
Gradually add egg yolks, then mix well.
Add a few drops of vanilla extract into the mixture.
Mix well to combine.
Set aside.

In another mixing bowl, add six egg whites.
Use an electric hand mixer to whip until bubbles form.
Gradually add the sugar while whipping the mixture.
Continue to whip until soft peaks form.
Add the egg yolk mixture into the bowl.
Mix well to combine.
Fold the mixture using a rubber spatula.
Once the mixture is soft, pour it into a parchment-lined 18 cm cake pan.
Spread evenly and smoothen the surface.
Place the cake pan on a baking dish.
Pour some hot water into the baking dish.
Place it inside the preheated oven.
Bake for 60 minutes.
Once done, remove from the oven.
Remove the cake from the pan.
Peel away the parchment paper.
Slice into equal portions.

Taiwanese Castella Cake Recipe
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