Egg Yolk Sponge Cake is a super light and fluffy sponge relying on egg yolks as the base which delivers a rich and fluffy sponge. Filled with whipped cream and jam, dusted with icing sugar and you have a classic sponge cake for dessert, morning tea or just for fun.
I discovered a recipe for egg yolk sponge cake on Nigella Lawson's community site. I had mad a pavlova for Christmas and had egg yolks left over. I scoured the internet for recipes that only required egg yolks and stumbled across this recipe. I have never been a huge a fan of sponge - I just don't see the point in them - but a sponge with just egg yolks? This was far too intriguing not to make.
Sponge cakes usually require whole eggs to be beaten so that air whipped into them create the light and fluffy texture you all love in a sponge. With this recipe we still beat the egg yolks but we beat them with hot water instead of egg whites.
Now when I say we beat the egg yolks, I mean we REALLY beat them. They will triple in volume! This creates the same light and fluffy texture of a regular sponge cake. Let me tell you, the egg yolks create such a rich flavour that you don't get with regular sponge cake. So mush so, that I was even converted to a liker of sponge! Egg yolk sponge cake that is. (I still don't like regular sponge cake.)
Now, my Grandma is the Queen of sponges. She makes the best sponge cakes and she taught me that after pouring your batter into your cake tin, you should slam the tin on the counter. This seems counter intuitive as you would think this would pop some of the lovely air pockets and lift we created with the extreme beating of the eggs but trust me... It works! It really, truly works and I have no idea why.
The favourite filling for this egg yolk sponge cake - according to my family - is whipped cream and boysenberry jam, so this is the filling I have gone for. You could of course use any kind of jam for replace that with fresh berries. A dusting of icing sugar is a must but be sure to only do that just before serving or the icing sugar will melt into the cake.
I hope you enjoyed today's recipe and I truly hope you give this sponge cake a go and remember to rate and report back your results in the comments below. I love reading your comments! Also #lightscamerabake on Instagram for a chance to be featured! Check out my latest video Marshmallow Brownies.
My latest recipe: The best carrot cake!
Egg Yolk Sponge Cake
Ingredients
- 6 Egg Yolks (108g)
- ¼ Cup Boiling Water
- 1 Cup Caster Sugar (225g)
- ¼ Cup Milk
- 1 teaspoon Vanilla Extract
- 1 Cup Self Raising Flour (120g)
Filling & Decoration;
- ⅓ Cup Boysenberry Jam (110g)
- 1 Cup Whipping Cream
- 2 Tbsp. Icing Sugar (15g)
Instructions
- Preheat the oven to 180°C (350°F) and grease and line two 20cm round cake tins and set aside.
- Boil the water and beat that and the egg yolks on high until really fluffy (tripled in size).
- Turn to a low speed and add in the caster sugar, milk and vanilla extract.
- Fold through the self raising flour. Don't overmix!
- Pour the batter into the two baking pans and slam them both on the counter.
- Place in the oven for 25-35 minutes. This really depends on the oven so check it at 25 minutes. If a skewer inserted in the middle comes out clean they are cooked.
- Allow the cakes to cool completely before spreading the jam and cream on one cake and layering with the other. Dust the cake with icing sugar just before serving.
Notes
Nutrition
Sarah
I wonder if the sponge would freeze? Have you perhaps tried that with this cake?
Emma Burton
Hi Sarah, I have not personally tried with this cake. I believe it would freeze without the filling but I cannot vouch for the results or if it will remain light and fluffy when defrosted. If you do try to freeze this cake, please report back with the results as I (and other readers) would love to know how it goes.
Sha
Hi Emma, am a bit confused the difference in the 1 cup measures for sugar (225g) and flour (120g) almost 50%. Have I got this right or is that a typo?
Emma Burton
The measurements are correct. The the reason the grams are different is because flour is lighter than sugar. So 1 cup of sugar weighs more than 1 cup of flour.
Sha
Thank you!
Jarmil Oromo
I made a mistake and placed all the batter in one tin.....I hope it comes out well🙏🙏🙏
Emma Burton
It will need a longer bake time but should still turn out ok. Let me know how you get on.
Hicham
Hi,
Could this be done in 1 tin instead of 2 tins?
If yes, what will be the cook time?
Thanks.
Emma Burton
Hi, I haven't personally tried this so I cannot vouch for the results. In saying that, you can generally do this and add an additional 20 minutes or so onto the baking time. My only reservation with this is the sponge in this recipe is very delicate so over baking the outside and under baking the inside could be an issue. If you do try to bake this in one tin, please report back, as I (and other readers) would love to know the results.
Fran Kish
Emma gorgeous in the oven atm rising well. Had the yolks room temp but took awhile to fluff. Once slowly added sugar got the consistency of a sponge. Looking forward to tasting. Did add teaspoon of Baking powder to flour and used only one tin. Glad to use left over yokes from over dozen eggs for pavlova's.. Thank you I'll now make a custard with the other left over yokes 👏💙🌺👍
Emma Burton
I know you will absolutely love it!
mindesha
does the jam have to be Boysenberry?
Emma Burton
No, it can be any flavour jam you like.
Mary Davis
Thanks so much Emma for replies.
Mary Davis
Hi Emma do I use Kenwood Whisk or K Beater many thanks
Emma Burton
I personally use beaters but either is fine.
Mary Davis
Hi Emma can you give fluid ounces measurement for 1/4 cup biking water and milk. Many thanks. Mary
Emma Burton
Hi, 1/4 cup is 2 fl oz
Mesi
Dear Emma
Thank you for this amazing recipe! I couldn't have imagined before a sponge cake without egg - white, and it's even much better then the ones I made with whole eggs. Fluffiest ever!!! :* :*
Emma Burton
I'm so happy you love the recipe!
Erica
Great way to use up leftover egg yolks and tasted delicious! Was very easy to follow as well. Will be my go to recipe - thanks!
Emma Burton
Thank you for your lovely comment! I'm o happy you love the recipe 🙂
Nicole Mullins
Yum, I made this gluten free which often turns out super crumbly but the result is fab, I have eaten a huge chunk fresh out of the oven, tastes great even without filling. Stoked to have a recipe to use up yolks from making meringues.
Emma Burton
Awesome! I'm so happy you love the recipe as much as I do 🙂
sugarfree kitchen
hi just wondering , is there a substitute for the sugar ?
Emma Burton
Unfortunately the sugar contributes to the texture of the cake. You could try with coconut sugar, though that may be a bit heavy or with Stevia but I can't guarantee the results as I have not tried these myself
Mary Bloch
I made this and it was delicious! Thank you!
Emma Burton
That's so great! I'm so glad you liked it 🙂