Salted Egg Yolk Pound Cake
You can use salted egg yolks for more than just mooncakes or zongzi. Try using them to make this pound cake that you will be proud to serve for special occasions.
- Prep time
- 20 min
- Cook time
- 1 hr 10 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 large eggs, room temperature
- 400 gram (2 cup) sugar
- 450 gram (1 lb) unsalted butter, melted
- 300 gram all-purpose flour
- 40 gram cornstarch
- 1 3/4 teaspoon baking powder
- 1 teaspoon salt
- 4 cooked salted egg yolks, grated (Note 1)
Instructions
- 1
Preheat oven to 165 Celsius (325 Fahrenheit). Brush a 10-inch bundt pan with butter and dust with sugar.
- 2
In a mixing bowl, beat together eggs and sugar with medium speed until pale yellow and glossy, about 3 minutes.
- 3
Reduce the mixer speed to low, stream in melted butter, then turn the mixer speed to medium-high and beat for 2 minutes, or until the butter is fully incorporated.
- 4
Sift in all-purpose flour, cornstarch, baking powder, and salt. Use the lowest speed to mix the dry ingredients to the batter. Stop once there is no longer any flour streak.
- 5
Add grated salted egg yolk and use a spatula to fold into the batter.
- 6
Pour the batter to the prepared cake pan and bake into the preheated oven for 60-70 minutes or until a cake tester comes out clean.
- 7
Remove the cake from the oven and cool it in the cake pan for 10 minutes. Gently remove the cake from the pan and cool completely on a wire rack. Cut into serving slices and serve.