Egg-Yolk Sponge Cake

This cake is a classic sponge cake that is leavened with egg yolks instead of whole eggs. It results in a light and fluffy cake that has a delicate flavor. This recipe is perfect for special occasions or whenever you want to make a delicious cake!


  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup egg yolks
  • 1 egg
  • 1 1/2 cups white sugar
  • 1 tablespoon orange zest
  • 1 tablespoon orange juice, strained
  • 3/4 cup boiling water


1. Preheat oven to 325 degrees F (165 degrees C).

2. Sift together flour, baking powder, and salt. Pour back into sifter.

3. In a large mixing bowl beat egg yolks and whole eggs with an electric mixer until thick and lemon colored (about 5 minutes). Gradually add sugar, beating after each addition. This should take about 10 minutes.

4. Fold in orange rind, orange juice, and lemon extract. Sift dry ingredients into egg mixture and fold in gently until just blended – do not stir or beat vigorously as this will make the cake tough. Add boiling water quickly while folding in just until liquid is blended – be careful not to overmix or the cake will be heavy rather than light and fluffy..

5) Pour batter carefully into one ungreased 10 inch tube pan – if you have one with a removable bottom this makes it much easier to release the cake when it’s done without risk of damaging it..

6) Bake at 325 degrees F (165 degrees C) for 60 to 65 minutes or until a toothpick comes out clean when inserted into the center of the cake..

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7) Remove from oven and immediately turn cake upside down onto a

Nutrition Facts

  • Servings: 12
  • Calories: 350
  • Fat: 10 g
  • Saturated fat: 3.5 g
  • Cholesterol: 170 mg
  • Sodium: 400 mg
  • Potassium: 140 mg
  • Carbohydrates: 56 g
  • Fiber: 1 g
  • Sugar: 35 g
  • Protein 7g
Egg-Yolk Sponge Cake

What is the role of egg yolks in baking cakes?

Egg yolks play a critical role in baking cakes. The fat in the yolks gives baked goods extra-rich flavor and a velvety texture. Additionally, egg yolks have the ability to bind liquids and fats together, creating an emulsion that prevents them from separating. This binding quality is essential for ensuring cakes are moist and delicious. Without egg yolks, cakes would be dry, crumbly, and less flavorful.

What happens if you use egg yolks instead of whole eggs?

There’s no simple answer to this question, as the results of using egg yolks instead of whole eggs will vary depending on the type of dish you’re making. In general, however, you can expect a chewier texture from baked goods made with egg yolks only, while including the egg whites will result in a cakey texture. For puddings, using just egg yolks will create a heavier and thicker pudding, while using whole eggs will produce a lighter and airier pudding.

Of course, there are always exceptions to these rules. Some recipes specifically call for using only egg yolks or only egg whites (and not both), so it’s always best to follow the recipe instructions if you want to achieve specific results. Ultimately, whether you use whole eggs or just the yolks is up to you and what kind of texture and flavor you’re going for in your dish.

What recipes use just egg yolks?

There are a variety of recipes that use just egg yolks. Some common examples include egg yolk chocolate chip cookies, 12-yolk pound cake, creme brulee, mashed potato croquettes, custard cake, pasteles de nata (Portuguese custard tarts), white chocolate mousse, and flan.

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Egg yolks are a key ingredient in many desserts and baked goods. They add richness, creaminess, and body to these dishes. When used in cookies or cakes, egg yolks help to create a moist and tender crumb. In custards and mousses, they contribute to a smooth and silky texture. And in flans and other pudding-like desserts, they lend structure and stability.

Egg yolks are also relatively high in fat compared to the whites. This means that they can help to make recipes more decadent and indulgent. For this reason, they are often used in richer dishes such as pound cake or creme brulee. However, you can still enjoy the taste of egg yolks even if you’re watching your fat intake by using them sparingly – for example, using just one or two per recipe instead of the usual three or four whole eggs called for .

Can I make a sponge with just egg yolks?

Egg yolk sponge cake is a super light and fluffy sponge that relies on egg yolks as the base. This delivers a rich and fluffy sponge that is perfect for dessert, morning tea, or just for fun.

To make this type of sponge, you will need to separate the egg yolks from the whites. You can do this by gently cracking the eggs in half and then using a spoon to scoop out the yolks into one bowl and the whites into another. Once you have all of your egg yolks, simply whisk them until they are light and airy.

Next, you will need to add some sugar to your egg yolks and continue to whisk until it is fully dissolved. Then, add in your flour and baking powder and mix everything together until it is well combined.

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At this point, you can begin adding in your beaten egg whites into the mixture (a little at a time) while continuing to mix everything together until it forms a smooth batter. Once everything is mixed together well, simply pour your batter into a greased cake tin and bake at 180 degrees Celsius for about 30 minutes or until golden brown.

Can you use just egg yolks in cakes?

When it comes to baking, eggs are an essential ingredient in many recipes. They provide structure and stability to cakes and other baked goods, as well as add moisture and richness. However, not all recipes require the use of whole eggs – some can be made using just the egg yolks.

So, can you use just egg yolks in cakes? The answer is yes! While whole eggs will produce a lighter, airier cake, using only egg yolks will result in a denser, more moist cake. Pound cakes are a good example of a recipe that calls for only egg yolks – and they’re delicious!

Of course, you may need to make some adjustments to your recipe if you’re using only egg yolks. For instance, you may need to increase the amount of leavening agent (baking powder or baking soda) to help the cake rise. And since there will be less liquid in your batter, you may need to add a little additional milk or water.

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