Quail Egg Indulgence

I needed to bake this cake.  It may be a few weeks before I'm back in the kitchen: I'm packing up to move to Poland - permanently this time or at least for a couple of years.


This was the usual butter cake with the unusual addition of quail egg yolks.   My daughter went in search of the cute little eggs.  After trying our local upscale grocery store, she found them in an Asian market - packet of 10 for $1.25.  I had two little heart cake pans, so I made a double recipe and gave one to my friends, Jim and Charlotte.  Charlotte was one of the earliest readers of my blog and I've been telling her for ages that I was going to bake a cake for her family. 

Working with quail eggs is not easy.  Rapping the shell on the edge of a bowl will crack the shell, but I still had to poke through the very tough membrane.  The eggs are mostly yolk, but this does not help with separating.  The small amount of white clung to the yolk with great tenacity. 

Unlike my other blog posts, as part of the Heavenly Cake Bakers, I don't post recipes from this book on the Internet. One of the reasons for this baking group is to encourage readers to purchase the cookbook. That strategy worked on me! After follow the group's baking adventures for a couple of months, I ordered a copy from Amazon because I wanted join in.