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Egg Yolk Sponge Cake

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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.


Serves: 4

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


Egg Yolk Sponge Cake is a community recipe submitted by mcbabycakes and has not been tested by so we are not able to answer questions regarding this recipe.

  • 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.
  • Tell us what you think

    What 12 Others have said

    • I had 6 leftover egg yolks and thought I'd make this cake into cupcakes. I'm glad I read the comments first but still, I found they turned out dry. Not that I won't give this another try, but for me this recipe needs some tweeking

      Posted by AlaLemon on 30th October 2015
    • I have tried this cake twice now and it collapses every time I make it. Could someone clarify the weights of the sugar and flour? I've tried using a small mug as a cup (not sure what kind of cups is meant) but I think they're the wrong size. The mixture looks like the recipe says it should but the cake turns out badly. Can anyone suggest anything?

      Posted by vsenior on 12th October 2014
    • I made meringue using 6 eggs and I hate waste food. I began researching online and found this recipe. I am not a very good cook/baker but I baked it in 20 inches round cake tin and only used milk instead water. It was sublime!! And sooooo easy to make! It rose very well. Made it with whipped cream, icing sugar and strawberry/raspberry coulis xx

      Posted by Tolly15 on 10th August 2014
    • I did 1.5x the recipe with 5 medium egg yolks to represent 4.5 egg yolks & 45ml water, 45ml milk, etc... you do the math.. I did a 6" cake tin. It didn't go anywhere near half the tin. Texture was bad. I've baked lots so it's got nothing to do with oven or technique - i followed exactly. Btw, the instructions were vague too. Perhaps switching to whole fat milk is better than using 45ml water. and whisking egg yolks above simmering hot water is more efficient for fluffy cake. i added baking powder for the extra oomph. but still the results were not desirable. This recipe works for cupcakes.

      Posted by petrinagoh on 6th August 2014
    • I was totally amazed at the end result of this recipe. I thought it would be flat as a pancake beacuse I couldn't get any volume when I was beating the yolks and sugar. I doubled the recipe put it in two tins and thought 'this will be a waste of time' but no, they both came out beautifully, rose perfectly and tasted great. Needs plenty of jam and cream though!

      Posted by gladstone on 9th May 2014
    • I couldn't give the dog 12 egg yolks left over from Angel Food cake so tried this recipe and quadrupled the ingredients. I have to admit I chucked egg yolk and hot water in to a kitchen aid and whizzed on full speed for good couple of minutes before trickling in the sugar. Then folded in the flour and milk.. The volume was huge! What to do with it all? Some of the batter went into 24 cupcake cases. And baked at 170 for about 18 minutes This worked OK and tasted fine if a little too sweet. They sort of collapsed back on themselves when cooled and had a slightly chewy texture. The rest of the mixture I turned out into lined swiss roll tins and cooked for about 10 minutes. Once golden on top I flipped them out onto baking paper and cover with damp kitchen roll until cool. I then filled these with a mixture of whipped cream and a good dollop on home made lemon curd to counteract the sweetness in the cake, before rolling up into a roll. Tasted fabulous! I will do the swiss roll thing again next time I have left over egg yolks but probably cut back on the sugar by a quarter

      Posted by Gerr1 on 21st August 2013
    • Very good recipe. I make gluten free bread just about every week and I don't like to add yolks so I have lots in my freezer. I made this and my little one said it tasted like custard cake. I do agree is does not make a large 8 inch so I use a 6 inch casserole. I steam mine as I live in a very hot area and don't wish to turn the oven on.

      Posted by ArtemisPotomos on 25th July 2013
    • My wife had made a 8 egg pavlova and I used 7 of the yolks to make this sponge. I doubled the mix but instead of using an ordinary cup for the flower and sugar I used coffee cups which are a little bigger. I also added a half a teaspoon extra of vanilla essence and also put a teaspoon of Irish cream essence for extra taste. The sponge turned out absolutely delicious.

      Posted by Whitemn on 1st July 2013
    • I made this cake with 4 small egg yolks I had left over after making a pavlova. I used gluten free flour instead, covered the top with a layer of apples, sprinkled with cinnamon and almonds and baked it in a bread tin. The cake came out moist and still pretty small, even in a bread tin. But it was sickly sweet and the taste of egg yolk was quite overpowering. I don't recommend it.

      Posted by Helen228 on 18th June 2013
    • 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 April 2013
    • 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 January 2013
    • 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 August 2011
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