Thai · Dessert
Thai Golden Egg Yolk Cake
A Thai bakery classic, khanom kok farang-style golden sponge built almost entirely on egg yolks, gently warmed and whipped over a bain-marie until impossibly light, then folded with coconut milk and butter for a dense golden crumb and a faintly eggy, custardy sweetness.
$1
20 minsPrep
27 minsCook
57 minsTotal
MediumLevel
Nutrition per serving
331Calories
8gProtein
16.1gFat
38gCarbs
23.3gSugar
0.3gFiber
269mgSodium
367mgChol
8.3gSat Fat
96mgPotassium
49mgCalcium
2mgIron
0.7mcgVitamin B12
0.3mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Belgian Witbier
local
Thai Iced Tea
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Set a heatproof bowl over a pot of barely simmering water (double-boiler setup) and crack in the egg yolks and whole egg along with the sugar.
2
Whisk the egg mixture constantly over the gentle heat until it reaches body temperature and the sugar has dissolved, about 2-3 minutes, then remove from heat.
3
Using a hand mixer, beat the warmed egg mixture on high speed for 6-8 minutes until pale, thick, and tripled in volume, forming a ribbon when the beater is lifted.
4
Sift the cake flour and salt over the whipped eggs in two additions, folding gently with a spatula each time to keep the air in the batter.
5
Stir the warmed coconut milk, melted butter, and vanilla extract together, then fold a spoonful of the egg batter into this mixture to temper it.
6
Fold the lightened coconut-butter mixture back into the main batter in two additions until just combined and no streaks of fat remain.
7
Grease and line the base of a 10cm round cake tin, pour in the batter, and tap gently on the counter to release large air bubbles.
8
Bake at 160°C (320°F) for 25-28 minutes until deep golden on top and a skewer inserted into the centre comes out clean.
9
Immediately invert the cake onto a wire rack and leave to cool completely before releasing it from the tin and slicing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 55g55g Egg Yolk, room temperature
- 30g30g Egg, room temperature
- 45g45g Sugar White
- 35g35g Cake Flour, sifted
- 20g20g Coconut Milk, warmed
- 12g12g Butter, melted
- 3g3g Vanilla Extract
- 1g1g Salt
