611306 Sat Apr 11 14:54:57 -0700 2009 5 31 Home Cooking 0 4587785 I'm making a sponge cake for Easter since I have so many egg yolks in the freezer. It will either be rolled or baked in loaf pans, split and layered. I was thinking of using lemon curd and whipped cream as a filler and leaving it unfrosted. I rarely bake or eat desserts so I'm looking for ideas from others who do: - rolled or layered - lemon curd, jam, chocolate, or ? - whipped cream or not - issues with baking with frozen yolks? I have a fairly full pantry if anyone has some other ideas. I'm just starting now so looking for immediate ideas and help. Thanks. Sat Apr 11 14:54:58 -0700 2009 155034 alwayscooking 1 4587867 I baked a sponge cake yesterday because it sounded so Eastery and because I accidentally bought too many eggs. Angelfood cake pan; flavored with lemon and orange rind; and sprinkled with powdered sugar. I am serving it with sliced, sugared strawberries and real whipped cream. But your plan for lemon curd and whipped cream sounds wonderful. You could also use sponge cake as the base of a trifle. Sat Apr 11 15:30:07 -0700 2009 4587785 15521 Querencia 1 4587905 Your plan sounds good. You could throw some raspberries into the mix by garnishing with some fresh berries or spreading a layer of raspberry jam on the cake if you want. Sat Apr 11 15:44:40 -0700 2009 4587785 10726 TrishUntrapped 1 4587922 I often make strawberry shortcake with biscuits. The biscuits are topped with whipped cream mixed about half and half with Meyer lemon curd and with strawberries that have been sliced and macerated, sugared if necessary, and given a hit of booze if desired. I think it would be spring-like and festive--to say nothing of terrific-- if you made something similar with either a rolled or layered sponge. ETA: How did you freeze those yolks? They become gelatinous when frozen and it is recommended that for sweet uses you mix 1-1/2 teaspoons of sugar into every four yolks before freezeing. If you have not done this, and depending on how long those yolks have been frozen, you may have some texture issues. Sat Apr 11 15:53:16 -0700 2009 4587785 11407 JoanN 2 4587952 The yolks were frozen with a little water and salt. Unfortunately, I didn't measure when I stuffed them in the freezer (4 sets of 6 yolks each less than a month old - I've been eating a lot of whites!). What should I expect and how should I counter the effects of frozen yolks? Sat Apr 11 16:07:49 -0700 2009 4587922 155034 alwayscooking 3 4587999 I can't answer that. I only know how to protect against it. I'd guess though that you'll be okay since they haven't been frozen all that long. I just wouldn't add any more salt to your sponge recipe. Not much you can do about the water; I'd just forget about it. As for measurement, 1 large yolk equals .65 ounces or 3-1/2 teaspoons so you can measure out just the amount you need. That's going to be a bit more complicated since you added water, but if it was just a small amount I'd ignore it . Go for it. I bet your sponge will be just fine. Sat Apr 11 16:29:03 -0700 2009 4587952 11407 JoanN