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.
- 3 egg yolks
- 2 tablespoons hot water
- ½ cup superfine sugar
- ½ cup self-rising flour
- 1 pinch of salt
- ½ teaspoon vanilla extract
- 2 tablespoons milk
Please note that nigella.com is not able to accept responsibility for any substitutions that Ocado may need to make as a result of stock availability or otherwise. For any queries, head to ocado.com/customercare.
Feel free to use the “swap” feature and adjust brands and quantities as needed.
Egg Yolk Sponge Cake is a community recipe submitted by mcbabycakes and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.