Egg Yolk Sponge Cake

A really easy and very handy recipe to have as it uses egg yolks which you have leftover from pavlova and similar recipes. I made it and then froze it for almost a month. It took only about an hour or so to defrost and was perfect. A great one to have on standby for unexpected guests.


  • 3 egg yolks
  • 2 tablespoons hot water
  • ½ cup caster sugar
  • ½ cup self-raising flour
  • 1 pinch of salt
  • ½ teaspoon vanilla extract
  • 2 tablespoons milk

I filled mine with some Nutella buttercream as I had extra left over from another bake. My personal choice would be the above suggestion or lemon curd.

Enjoy – Soraya x

No comments yet.

Leave a Reply