Egg Yolk Sponge Cake
Indulge in the light, airy decadence of Egg Yolk Sponge Cake, a timeless treat that’s perfect as a standalone dessert or a versatile base for layered cakes. Made exclusively with rich, golden egg yolks, this unique sponge cake boasts an irresistibly tender crumb and a subtly buttery flavor that melts in your mouth. The recipe combines pantry staples like all-purpose flour, cornstarch, and a touch of vanilla, while a gentle folding technique ensures the batter stays light and fluffy. Baked to a golden perfection and cooled upside down to maintain its height, this cake is as impressive as it is delicious. Whether enjoyed with a dollop of whipped cream, a drizzle of chocolate, or simply on its own, this easy-to-make cake is sure to delight at any occasion.
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Ingredients
- 6 large Egg yolks
- 100 grams Granulated sugar
- 100 grams All-purpose flour
- 20 grams Cornstarch
- 60 milliliters Whole milk
- 50 grams Unsalted butter
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Directions
Step 1
Preheat your oven to 170°C (340°F). Line the bottom of an 8-inch round cake pan with parchment paper and leave the sides ungreased to help the cake climb during baking.
Step 2
In a mixing bowl, whisk the egg yolks and granulated sugar until the mixture becomes pale and thick, about 3-4 minutes.
Step 3
In a small saucepan, combine the milk and unsalted butter. Heat over low heat until the butter melts and the mixture is warm but not boiling. Stir in the vanilla extract.
Step 4
Gradually add the warm milk mixture to the yolk mixture, whisking constantly to combine.
Step 5
Sift the all-purpose flour, cornstarch, and salt together into the yolk mixture. Fold gently using a spatula or a whisk until the batter is smooth and no lumps remain. Be careful not to overmix.
Step 6
Pour the batter into the prepared cake pan and tap the pan gently on the counter to release any air bubbles.
Step 7
Bake the cake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 8
Once baked, remove the cake from the oven and immediately flip the cake pan upside down onto a wire rack. Let the cake cool completely in this position to prevent it from collapsing.
Step 9
After cooling, run a thin knife or offset spatula around the sides of the cake pan to release the cake. Invert it onto a serving plate and peel off the parchment paper.
Step 10
Slice and serve as is, or use as a base for layered cakes or trifles.
Nutrition Facts
| Serving size | 438.4 grams (438.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1565 |
| Total Fat 72.90g | 93% |
| Saturated Fat 35.90g | 180% |
| Polyunsaturated Fat 0.10g | |
| Cholesterol 1225mg | 408% |
| Sodium 222mg | 10% |
| Total Carbohydrate 201.60g | 73% |
| Dietary Fiber 2.90g | 10% |
| Total Sugars 104.30g | |
| Protein 29.00g | 58% |
| Vitamin D 137IU | 685% |
| Calcium 239mg | 18% |
| Iron 8mg | 42% |
| Potassium 331mg | 7% |
Source of Calories