When the fridge is full of egg yolks…

So over the weekend my brother created a storm in the kitchen, and apparently made some meringue. Obviously, he was left with egg yolks. I couldn’t bear throwing them out so I knew I had to whip something up. Since I promised the models I’ll be working with that I’ll compensate their time with my baked goods, I quickly searched a recipe that I could use. I found a victorian sponge recipe on Nigella’s website, some jam and leftover cream cheese frosting – voila! I knew I had to get a shot because the cupcake liners were too cute.

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Before frosting the cupcakes…

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Nana’s Spongecake

3 egg yolks

2 tablespoon hot water

1/2 cup superfine sugar

1/2 self-raising flour

4 tablespoons milk

1 teaspoon vanilla essence

a pinch of salt

strawberry jam (or anything you like)

Method:

  1. Preheat oven to 180 deg centigrade.
  2. Using an electric mixer, cream the egg yolks and hot water till creamy. Gradually add the sugar, vanilla and salt.
  3. Alternate between adding the flour and milk until well combined.
  4. Pour into individual cupcake liners and bake for about 20-22 minutes, or until skewer comes out clean.
  5. Let cupcakes cool for half an hour before coring them.
  6. Add a teaspoon of jam into each cupcake before frosting them.

Cream cheese frosting

1 packet Philly cream cheese

3 cups icing sugar

1/4 cup butter, softened

1 teaspoon vanilla frosting

Method:

  1. Beat everything together in an electric mixer until well combined.
  2. Do not over mix, but do make sure there are no lumps.
  3. Using a piping tip of your choice, frost cupcakes, and serve!

 

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