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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Recipe Information
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
Instructions
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.
In a mixing bowl, whisk the egg yolks and granulated sugar until the mixture becomes pale and thick, about 3-4 minutes.
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.
Gradually add the warm milk mixture to the yolk mixture, whisking constantly to combine.
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.
Pour the batter into the prepared cake pan and tap the pan gently on the counter to release any air bubbles.
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.
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.
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.
Slice and serve as is, or use as a base for layered cakes or trifles.
Nutrition Facts
Calories |
1565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.9 g | 93% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1225 mg | 408% | |
| Sodium | 222 mg | 10% | |
| Total Carbohydrate | 201.6 g | 73% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 104.3 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 239 mg | 18% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 331 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
