Who doesn’t love confetti cake? The vibrant sprinkles, the fluffy texture, the smiles that occur while eating it… It’s a celebration! And Damask's Confetti Cake is no exception. One of the many reasons why our Confetti Cake is so craveable is because of that super light, almost ethereal crumb. And how do you achieve that perfect Confetti Cake texture? Using only egg whites. Now I know what you’re thinking: Sure, we use just the egg whites to bake this super delicious cake… but what about the yolks? It seems wasteful to throw away perfectly good yolks. Fear not, below are a few simple ideas for what to do with leftover egg yolks.
Fresh Hand Cut Pasta
One of my favorite things in the world (other than cake) is fresh pasta. And despite what you may think, it's actually very easy to make!
Ingredients:
- 5 egg yolks
- 1/2 cup and 2 tbsp of flour
- Pour flour into a large bowl and create a well in the center.
- Place the egg yolks in the center of the well and slowly stir in the flour. As the mixture comes together, start kneading the dough in the bowl or on a flat service. Knead the pasta until it’s smooth and resembles play dough, about 10 minutes.
- Once the dough is smooth, wrap in plastic wrap and rest for at least an hour. Using a rolling pin, roll portions of the dough into thin sheets and then cut with a knife to make hand cut noodles. Repeat with the remaining dough.
- Place cut pasta in heavily salted boiling water (the water should taste like the ocean), for 2-4 minutes, depending on the thickness and desired texture.
Aioli
Aioli is really just mayonnaise’s fancier sibling. Mixed with chili powder, roasted garlic, or lemon zest, this spreadable, dippable sauce is great with vegetables, on toast, or as a topping for chicken, steak, or fish.
Ingredients:
- 1 teaspoon lemon juice
- Seasoning of choice (roasted garlic, chili powder, lemon zest, etc.)
- Pinch of fine sea salt
- 2 large egg yolks
- 3/4 cup extra virgin olive oil
- Combine seasoning of choice, lemon juice and salt in a blender or food processor and let sit a minute or two.
- Add egg yolks and blend until combined. With the blender running, slowly add the olive oil in a thin, steady stream.
- Add more salt and lemon juice if needed.
Custard
Whether it’s classic vanilla or a yummy ode to banana pudding, making a custard is a simple and delicious way to use up egg yolks. Layer it with fruit or cookies for a last minute, showstopping dessert.
Ingredients:
- 1 cup sugar
- 1/3 cup flour
- Pinch of salt
- 2 cups of milk (or any milk alternative you enjoy).
- 3 egg yolks, beaten
- 2-4 tablespoons of butter
- 1 teaspoon vanilla extract
- In a small saucepan whisk together the sugar, milk, flour, eggs, and salt. Over medium-low heat, stir until the mixture begins to gently boil and thicken. Stir for 1-2 minutes.
- Add in the butter, vanilla extract, and any other flavors (a mashed or sliced banana, fruit, 1-2 tbsp maple syrup, cinnamon).
- Pour into a glass dish, cover with plastic wrap, and refrigerate for at least 2 hours.
Lemon Curd
What can I say about lemon curd? It’s delightfully and delectably perfect. It’s tangy, sweet, and goes deliciously on almost anything. Try it on toast or yogurt, mix it with whipped cream for a lemon mousse, or pour it into tart shells and top with fresh berries. It even makes a great gift!
Ingredients:
- 1 Large egg plus 3 large egg yolks
- Zest (shaved lemon peel) of 1 medium lemon
- 1/2 cup strained fresh lemon juice (from about 3 medium lemons)
- 1/2 cup sugar
- 6 tablespoons unsalted butter, cut into chunks
- Whisk the egg and yolks in a small saucepan then whisk in the lemon zest, juice, and sugar. Whisk over medium heat until the mixture is thickened and beginning to simmer around the edges, then continue to whisk for about 10 seconds longer.
- Add in the cubed butter and mix until melted. Remove from the heat and scrape into a strainer over a bowl for a smooth consistency.
- Refrigerate until chilled before using.
