Egg Yolk Sponge Cake

Egg yolks are the stars of this show, adding richness and depth to this velvety-smooth sponge cake. With a delicate balance of sugar, milk, and flour, this classic dessert is sure to impress.

Airy and moist, each bite transports you to a world of simplicity and elegance.

Ingredients

• 3 large egg yolks
• 1 1/2 cups (190g) granulated sugar
• 1/2 cup (120ml) whole milk, at room temperature
• 1/4 teaspoon kosher salt
• 1/2 teaspoon pure vanilla extract
• 1/4 cup (60g) all-purpose flour
• 1/2 teaspoon baking powder

Instructions

Preheat your oven to 375°F (190°C) and place a rack in the middle.

In a medium bowl, whisk together flour and baking powder; set aside.

In a large mixing bowl, whisk together egg yolks and sugar until pale yellow and thick, about 2 minutes.

Add milk, salt, and vanilla extract to the egg yolk mixture, whisking until smooth.

Gradually add the flour mixture to the egg yolk mixture, whisking until just combined.

Pour the batter into an ungreased 8-inch (20cm) round cake pan and smooth the top.

Bake for 25-30 minutes or until the cake is golden brown and springs back when touched.

Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Slice into quarters and serve.

Notes

Make sure to use room-temperature milk for a tender crumb.

Don’t overmix the batter, especially when adding the flour mixture, to prevent deflating the eggs.

If you’re unsure about the cake’s doneness, lightly press on the surface – it should spring back quickly.

For a level cake, make sure to smooth the batter evenly in the pan.

Let the cake cool completely before slicing to ensure it sets properly.

You can store leftovers in an airtight container at room temperature for up to 2 days.

Nutrional Value

• Calories: 320
• Total Fat: 12g
• Saturated Fat: 4.5g
• Cholesterol: 180mg
• Sodium: 150mg
• Total Carbohydrates: 45g
• Dietary Fiber: 0g
• Sugars: 35g
• Protein: 6g