Egg Yolk Sponge Cake

Name: Egg Yolk Sponge Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 6 Egg Yolks ((108g)); 1/4 Cup Boiling Water; 1 Cup Caster Sugar ((225g)); 1/4 Cup Milk; 1 tsp Vanilla Extract; 1 Cup Self Raising Flour ((120g)); 1/3 Cup Boysenberry Jam ((110g)); 1 Cup Whipping Cream; 2 Tbsp. Icing Sugar ((15g))

4.8

(40)

www.lightscamera-bake.com

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Prep Time: 20 minutes

Cook Time: 35 minutes

Total: 55 minutes

Servings: 12

Author : Emma Burton

egg yolk recipe sponge cake

Ingredients

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Instructions

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Step 1

Preheat the oven to 180°C (350°F) and grease and line two 20cm round cake tins and set aside.

Step 2

Boil the water and beat that and the egg yolks on high until really fluffy (tripled in size).

Step 3

Turn to a low speed and add in the caster sugar, milk and vanilla extract.

Step 4

Fold through the self raising flour. Don't overmix!

Step 5

Pour the batter into the two baking pans and slam them both on the counter.

Step 6

Place in the oven for 25-35 minutes. This really depends on the oven so check it at 25 minutes. If a skewer inserted in the middle comes out clean they are cooked.

Step 7

Allow the cakes to cool completely before spreading the jam and cream on one cake and layering with the other. Dust the cake with icing sugar just before serving.