Posts tagged: recipes with egg yolks

Mini Butter Cakes

Butter cakes are rich and moist cakes which are said to have originated from the English pound cakes. They are traditionally made using a creaming method, in which the butter and sugar are whipped together to incorporate air into the batter. Eggs are then added gradually, followed by alternating portions of wet and dry ingredients.

Today we are showing you how to make lemon flavored mini butter cakes. The sweetness is nicely balanced with the tart of the lemon. So if you have been thinking of what to serve your friends coming over for tea, then we have your back. Serve them these incredibly rich, marvelously moist, and super buttery mini cakes. You may even wrap them individually for your friends to take home.


• 170 grams of softened unsalted butter
• 170 grams of fine sugar
• 2 large eggs
• 2 egg yolks
• 1 tbsp lemon juice
• ½ tsp vanilla essence
• 180 grams of plain flour
• 1 tsp baking powder
• ¼ tsp salt
• 35 grams of milk


This recipe takes about 35 minutes to make. Serves 4 mini cakes.

In a large mixing bowl, cream butter until smooth.
Add sugar and continue whisking until smooth.
Add half of the eggs and whisk for about 30 seconds.
Add the remaining eggs and whisk for another 30 seconds.
Pour in lemon juice and vanilla and whisk for 30 seconds.
Add half of the flour and whisk until the mixture is smooth.
Pour in milk and whisk until the milk had incorporated into the batter.
Add the rest of the flour and fold the batter using a spatula just until everything is well combined.
Grease a mini loaf or brownie pan with melted butter.
Pour batter into the pan filling just half of each mold as the cake will rise while baking.
Bake in the oven at 180°C for 20 minutes.
Take the pan out from the oven.
Immediately brush the top of each cake with apricot glaze to keep the moisture.

Ideas And Tips:

• If you do not want any added butter, you may line the brownie pan with parchment paper to prevent the cake from sticking to the pan.

• Wrap the cakes in plastic wrap or put them in a sealed container to keep them soft and moist.

• You may also drizzle lemon icing on top of the cake. To make lemon icing, mix ¾ cup of confectioner’s sugar with 1 tbsp of water in a bowl until smooth.

Mini Butter Cakes
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Turkish Ramadan Pita Bread Recipe

Turkish Ramadan pita bread is a traditional soft, porous, leavened bread made of wheat flour and yeast, then topped with sesame seeds and black cumin seeds. It can be baked with or without egg but will be really delicious, either way. It is locally called Ramazan pidesi and is often eaten during Ramadan. Traditionally, it was only sold during the Ramadan month but today, it is baked and sold all-year round. This recipe will show you how easy it is to make this traditional bread. Enjoy this delicious pita bread on its own, dip it in curry or hummus or spread plain cream cheese on it.


• 1 ½ cups of regular flour
• ½ cup of whole grain flour
• 1 tbsp dry yeast
• 2 tsp sugar
• ¼ cup of water
• 2 tsp salt
• 1 cup of water
• egg yolk
• sesame seeds
• black cumin seeds


This recipe takes about 95 minutes to make. Serves 1 medium-sized pita bread.

Pre-heat the oven to 400°F.
Put flour in a large mixing bowl.
Make a well in the center of the flour.
Put yeast, sugar, and water into the well and mix just enough to melt sugar and yeast.
Add salt and water and mix until you get a soft but sticky dough.
Cover the bowl with plastic wrap and let the dough rise for 30 minutes.
Transfer dough to a floured working surface and knead the dough for 1 minute.
Press to form a 1/2″ thick round dough. Make sure you flatten the dough evenly.
Line baking sheet with parchment paper, then dust with flour.
Transfer dough to the baking sheet and let it rise for another 30 minutes.
Using your fingertips, make deep incisions forming a circle round the dough about 1 inch in from the edge.
Then, inside the circle, make diagonal incisions in opposite directions to make a diamond pattern.
Lightly beat egg yolk in a small bowl.
Use a pastry brush to spread the yolk on top of the dough.
Sprinkle sesame seeds and cumin seeds on top.
Bake in the oven at 400°F for 20 minutes.

Ideas And Tips:

• You may substitute the 1 cup of water with 1 cup of milk.

Turkish Ramadan Pita Bread Recipe
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How To Make Japanese Fruit Roll Cake

Cakes are served in many sizes, flavors, and textures. This Japanese version of a fruitcake roll is light, spongy, and creamy. Assorted fruits give a wonderful burst of freshness in every bite. You can add whatever fruits you like to this cake.

This is a perfect cake to serve during the summer with a glass of cold juice.



• 4 egg yolks
• 20 grams of sugar
• 40 ml of milk
• 40 grams of oil
• Half a tsp of vanilla extract
• 30 grams of all-purpose flour
• 40 grams of cornstarch
• 4 egg whites
• Salt
• 3/8 tsp of cream of tartar
• 60 grams of sugar


• 125 ml of whipping cream
• 20 grams of sugar
• Assorted fresh fruits


This recipe takes about 45 minutes to prepare. Cake needs to set in the fridge for 4 hours to overnight. Serves 3 to 4.

Place parchment paper over greased baking pan.
Separate the egg yolks from the egg whites.
Add sugar to egg yolks and whisk until sugar is dissolved.
Pour milk, oil, and vanilla extract into the mixture. Stir until smooth.
Mix cornstarch and flour.
Preheat the oven to 170C.
Whip the egg whites and salt at the lowest speed for 2 minutes.
Add cream of tartar and continue to whip.
Gradually add the sugar while whipping the mixture.
Once the sugar has dissolved, adjust to highest speed and whip for 3 to 4 minutes.
Gradually fold the egg white mixture into the egg yolk mixture.
Pour the batter onto the baking pan covered with parchment paper.
Smooth out the batter with a spatula. Tap the pan to remove the bubbles.
Bake in the oven for 25 to 30 minutes.
Flip the cake and remove the parchment paper. Let it cool completely.
Whisk together the cold cream, sugar, and vanilla extract.
Cut off the edges of the cake.
On the brown side of the cake, spread out the filling. Place assorted fruits on top.
Gently roll the cake and keep in place with plastic wrap.
Let it set in the fridge for 4 hours to overnight.
Slice and serve.

Ideas And Tips:

• In this recipe, strawberries, mandarins, and kiwis were used as fillings for the cake. You can add other fruits like apples, blueberries, and bananas. You can also add nuts, seeds, or raisins.

How To Make Japanese Fruit Roll Cake
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