Egg Yolk Sponge Cake Recipe


Making Puto Cheese or Angel Food Cake is fun because the results are so fluffy they're awesome!! My sister's favorite is Angel Food Cake while I love Puto Cheese the most so we make them often now. The problem is after making these recipes, we'll be left with a lot of egg yolks since Puto Cheese and Angel Food Cake only use up egg whites. So during these times, I make Leche Flan or Yema on the sides. Since these are both very sweet desserts, only me and my son usually end up having the time of our lives. The husband is not so fond of sweets and chocolates. This is the reason why I looked for other recipes using egg yolks only.

My, my, there are a number of them, but they're too sweet for the husband. I was almost tempted to make either vanilla pudding or creme brulee forgetting the main purpose. I passed by Egg Yolk Sponge Cake Recipes but didn't pay much attention to them because I doubted if the egg yolks are really going to produce a spongy cake. I checked creme brulee recipes again.... but thought of the husband...again. So I gave up and tried this Egg Yolk Sponge Cake Recipe fast from All Recipes before i lose the last thread of my self control... and I was sooo glad I did! Never thought egg yolks can produce one fluffy cake, I thought only egg whites can do that. I learned that the secret is in beating the egg yolks senseless. :) So ready? Here goes...

1. Sift together twice: flour, baking powder and salt. Put back in the sifter. Preheat oven at 325F.

2. Beat the egg yolks and one whole egg until the volume increased and the orangey-yellow color changes to a lighter shade, takes about 5 minutes.

3. Gradually add sugar in 1/4 cup additions (sugar divided into 6), beating after each addition using low speed. Once all sugar are well blended, use high speed for about 10 minutes.

4. Fold in the vanilla extract.

5. Sift a fourth of the dry ingredients over the egg and sugar mixture. Fold. Sift again and fold. Dry ingredients divided into 4 additions.

6. Fold until all dry ingredients are well incorporated in the batter. The consistency now is very thick.

7. Add the boiling water and fold in immediately until water is evenly distributed.

8. Pour batter in the tube pan and bake for 50 to 60 minutes.

Once bamboo skewer comes out clean when inserted, your Egg Yolk Sponge Cake is now done. If you don't have a tube pan, you might want to check out my D-I-Y Tube Pan Tutorial.

9. Invert pan on a bottle and allow to cool completely before removing the cake from the pan, about 1 hour. Inverting the pan to cool will prevent your Egg Yolk Sponge Cake from sagging.

10. Slice and serve. Enjoy every bite of this fluffy Egg Yolk Sponge Cake.


P.S.
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Also from KusineraDavao

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Angel Food Cake


4 comments :

Anonymous said...

Are you sure 12egg yolk is 3/4 cup. I want to make this but unsure. Please confirm. Thanks

Jane said...

Really depends on the size of the eggs so you may need more/less than 12 eggs to get 3/4 cup egg yolks. Hope this helps. :)

jane enaj said...

Did you use your oven toaster to bake this one?

Jane said...

Hi! Yes I used my oven toaster to bake this one with the fan turned on.

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