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EGG YOLK SPONGE CAKE

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Serves: 4

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This is my Nan's recipe and is very easy and I think it's the best sponge cake recipe. It's great to use up egg yolks after making a meringue or friands. I mostly double the recipe to make a big cake but you could bake in two tins and freeze one for another day.

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Ingredients

  • 3 egg yolks
  • 2 tablespoons hot water
  • ½ cup superfine sugar
  • ½ cup self-raising flour
  • 1 pinch of salt
  • ½ teaspoon vanilla extract
  • 2 tablespoons milk

Method

  1. Preheat oven to 180°C-if your oven is quite hot try 170°C.
  2. Beat egg yolks and hot water till creamy then gradually add the sugar and beat till thick and pale. Add salt and vanilla.
  3. Fold in the flour and milk alternately till combined. Pour into a greased and lined 20cm round tin and bake for 20-30 minutes or until a skewer comes out clean. Cool on wire rack.
  4. Split cake in half then fill with jam and whipped cream then dust with icing sugar. Turn the oven down a bit if it's browning too fast.

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  • this is a fat free* sponge the fat being added by the yolks however it should be whisked over hot water to get the volume required and this quantity does not make enough for an 8" or 20 cm sponge cake ( not unless you like very flat ones )

    Posted by janetdelicakes on 18th Aug 2011 at 11.45

  • I used brown sugar (as I had no caster sugar) and frozen egg yolks I had in the freezer - and it appears to have worked fine, although I am yet to taste it, the proof will be in the pudding! Yes, it is small, still enough to slice through to add cream and jam and much nicer on the hips!

    Posted by Louise France on 31st Jan 2013 at 0.15

  • After becoming vegan (except my friend has pet chickens and I eat their eggs) I've been disappointed at all of my bakes! I used to love baking. After a failed macaron attempt I wanted to use up the yolks and this is the first cake which has worked. Thank you for posting, I am yet to try it but my dad says it is lovely!

    Posted by Trapezesilks16 on 28th Apr 2013 at 17.16