Egg Yolk Sponge Cake Recipe

Transform leftover egg yolks into a luxuriously moist and delicious sponge cake! This recipe is perfect for baking enthusiasts looking to avoid waste and create a delightful treat. The rich, eggy flavor is balanced perfectly, resulting in a cake that's both decadent and surprisingly light. Impress your friends and family with this simple yet elegant dessert.

Prep Time 20 mins

Cook Time 85 mins

Calories 2453.3 kcal

Protein 99g

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114

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Egg Yolk Sponge Cake

Flour
Baking Powder
Salt
8 large egg yolks
Egg
Sugar
Orange Rind
Orange Juice
Lemon Extract
Boiling Water

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How to Make Egg Yolk Sponge Cake

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large bowl, whisk together the egg yolks, sugar, and vanilla extract until pale and thick. This should take about 5-7 minutes using a stand or hand mixer.
In a separate bowl, sift together the flour, baking powder, and salt.
Gradually add the dry ingredients to the egg yolk mixture, gently folding until just combined. Be careful not to overmix.
In a small bowl, whisk together the melted butter and milk. Gently fold this mixture into the batter.
Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Once cooled, dust with powdered sugar or frost with your favorite frosting. Enjoy!