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EGG YOLK SPONGE CAKE
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.
Recipe posted by mcbabycakes
Ingredients
- 3 egg yolks
- 2 tablespoons hot water (not boiling)
- 1/2 cup caster (superfine) sugar
- 1/2 cup self raising flour, sifted
- pinch salt, optional (I don't usually put in)
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
Method
Serves: 4
- Preheat oven to 180°C-if your oven is quite hot try 170°C.
- Beat egg yolks and hot water till creamy then gradually add the sugar and beat till thick and pale. Add salt and vanilla.
- 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.
- 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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Comments
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