Egg Yolk Sponge Cake

    (50)
    45 min

    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.


    53 people made this

    Ingredients
    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

    Method
    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 & ratings
    Average global rating:
    (50)

    Reviews in English (42)

    by
    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

    by
    54

    This recipe is excellent and produces a rich but light cake. I used 10 yolks left over from making angel food and supplemented with one whole egg to make one cup. Unlike other reviewers, I didn't find the cake particularly heavy or dense. I was careful to beat the batter until "fluffy", as called for in the recipe. This requires beating at high speed for at least 5 minutes after all ingredients are well-incorporated. The color of the batter lightens as you continue to beat it. The volume of batter was too much for my two 8" X 1.5" round cake pans, so I made several cupcakes with the surplus. Though the cupcakes were ready after 20-25 minutes in the oven, the cakes themselves required an extra 10-15 minutes to bake. The un-iced cupcakes disappeared in minutes, but the layers are going in the freezer until fresh strawberries, nectarines and peaches are in season. IMHO, a cake this rich would be best served with either fruit and whipped cream or iced with a light (non-buttercream) icing.  -  27 Jan 2009  (Review from Allrecipes US | Canada)

    by
    27

    Don't make this cake if you want a light, yellow cake best topped with chocolate frosting! The cake was very good, but very dense; almost like a shortcake. It is very good served with strawberries, but I was disappointed with the outcome after reading the reviews thinking of a chocolate frosted cake. If anyone knows of such a recipe, I would love to have it.  -  19 Jan 2005  (Review from Allrecipes US | Canada)

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