Sponge Recipes

Egg Yolk Sponge Cake recipe

This delicious egg yolk sponge cake is incredibly rich and has a flavour that you just will not find from using butter alone. Its rich, but it is relatively plain, so it would stand up well to other flavours and it would work very well as a base for a wedding or birthday cake. These cakes would be particularly delicious sandwiched together with some chocolate ganache.

Ingredients:

300g caster sugar
250ml egg yolks
225g plain flour
175ml milk
175g butter
2 tsp. baking powder
1 tsp. vanilla extract
Pinch of salt

Method of Preparation:

  1. Preheat the oven to 180C and grease and line two 20cm cake tins.

  2. Sieve together the flour, baking powder and salt into a small bowl and set to one side.

  3. Cream the butter and sugar together in a bowl until pale and fluffy, and then gradually add in the egg yolks until fully combined. Stir in the vanilla.

  4. Add the flour mixture into the cake batter, alternating with the milk. Stir well until you have a smooth cake batter.

  5. Spread the batter between the two prepared tins and cook for 25 minutes or until a skewer inserted into the cake comes out clean.

  6. Leave the cake to cool before serving.

Because of the quantities of egg in this cake, make sure you use fresh free range eggs for the best possible quality. This recipe yields around 10 portions.

Author: Laura Young.

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Conversions
300gabout 11 oz (10.5819 oz based on 0.035273 ounces in a gram)
250mlabout 1 cup (1.0567 cups based on 236.59 mililitres in a US cup)
225gabout 8 oz (7.936425 oz based on 0.035273 ounces in a gram)
175mlabout ¾ cup (0.7397 cups based on 236.59 mililitres in a US cup)
175gabout 6 oz (6.172775 oz based on 0.035273 ounces in a gram)
180C350F / Gas Mark 4

Data:

Published: June 22, 2011
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