Egg Yolk Sponge Cake

    Egg Yolk Sponge Cake


    52 people made this

    About this recipe: A beautiful cake, which is tinged yellow from the egg yolks used in this recipe. The cake is rich, tender and exceedingly delicious. It makes a wonderful base for a birthday cake. Fill and top with your favourite icing.

    Makes: 1 2 layer 20cm cake

    • 175g butter, softened
    • 300g caster sugar
    • 250ml egg yolks
    • 1 teaspoon vanilla extract
    • 225g plain flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 175ml milk

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour two 20cm round cake tins.
    2. Mix together flour, baking powder and salt in a small bowl.
    3. Cream butter and sugar together in a mixing bowl. Add egg yolks and vanilla; beat until fluffy. Add milk to butter mixture in 2 parts alternately with flour mixture in 3 parts, beginning and ending with flour mixture. Spread in prepared tins.
    4. Bake for about 25 to 30 minutes or until an inserted skewer comes out clean.

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    Reviews (1)


    **update** I now make this cake often! Tastes like a pound cake and it didn't really have a sponge cake texture. It is a good recipe to use up the egg yolks from an angel food cake. suggest that you use fresh yolks as the frozen ones aren't as moist. In the 2nd cake I substituted 1/2 of the standard flour with cake flour and it made a lighter cake. We can't easily find caster sugar here so I grind my sugar. Very good!! - 07 May 2016

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