The obvious recipe, as far as Fanny is concerned at any rate, is a sponge cake. She calls it Le Biscuit de Reste, presumably as it's made from the 'remains' of the eggs that she's already used the whites to make the Fluffy Angel Cake. Or perhaps meringues. I guess Fanny is worried that if you have a pile of leftover egg yolks and you simply cannot do without cake, then you should have a recipe. It's only fair.
So how does this minimal ingredient sponge come together? The yolks need to be whipped alone 'very thoroughly indeed' before the sugar is whipped in too. The mixture goes white and ribbony at this stage, or as Fanny notes, pale and frothy. Stop whipping altogether at this point and move to gentle mode, lightly but thoroughly folding the sifted flour in. The mix is really thick, and the flour doesn't really fold in very gently I have to say... But then, it's not my invention test.
Fanny turns the thick, bright mix (I'm tempted to say 'paste' but I'd be chased out the kitchen) into a ready prepared Victoria Sponge tin for baking. Fanny says it should be inverted on a cooling rack before turning out, which suggests it is quite delicate and light. I may have done something wrong of course, but mine doesn't seem like it's about to collapse. Still, I invert and when cooled it looks exactly the same as before and I reckon I could've just cooled it the right way round. Fanny suggests a quick dusting of icing sugar, and voilà she's ready to present it to Marcus Wareing (now that Michel Roux Jnr has gone) and Monica Galetti for tasting. Would they have the nerve to tell her it tastes like eggy cardboard? If you find that you've only got yolks and really need a cake in a hurry, then this is for you, but otherwise...
