David's Recipe for Pseudo-Gênoise

A good use for leftover yolks.

Cake, American

  • 1 cup broken yolks (about 14 large yolks)
  • 1-1/2 cups sugar
  • 1 250-gram package unsalted baking margarine
  • 2 cups flour, plus a little for the pans
  • 2 teaspoons orange zest
  • Juice of 1/2 of a small orange
  1. Preheat the oven to low-moderate heat.
  2. Warm the yolks slightly for about 3 minutes in a microwave open on a very low heat, opening them to stir about every minute. Microwave ovens heat very unevenly, and eggs cook very fast.
  3. Using the whipping attachment, put the yolks in an electric beater with 1/2 cup sugar. Beat at medium speed.
  4. Reserve a little of the margarine to grease the pan. Using very low heat, melt the remaining margarine in a microwave oven, opening it occasionally to stir.
  5. Add the remaining sugar in a few batches, increasing the speed each time.
  6. After about 10 minutes of beating, the egg mixture will hold peaks, and will be the intense off-white color which some people call lemon yellow. Gradually fold in the flour, melted margarine, zest, and orange juice.
  7. Grease and flour two 28x20-centimeter rectangular cake pans.
  8. Bake for about 15 minutes, until the tops begin to brown.
  9. You can serve the cakes as is, or iced with royal icing, or make a layer cake of the two cakes with royal icing as a filling between the layers as well. You can also substitute 1/2 cup rose water for the juice and zest.

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