Golden Egg Yolk Sponge

Last week I made another Pavlova (the best by far, it was piled nice and high and truly decadent). Which meant I had another 4 egg yolks to use up. Ruth offered me an old recipe of hers for a sponge cake and saved me from resorting to another batch of hollandaise sauce.

Here’s the recipe for Ruth’s Golden Egg Yolk Sponge

  • Beat until thick and creamy:
    4 egg yolks
    2 Tablespoons of hot water
  • Gradually add until totally dissolved, 1/2 cup sugar
  • Sift together then fold into egg batter:
    1/2 cup flour
    1 teaspoon baking powder
  • Fold in 2 Tablespoons of hot milk
  • Pour into pan (I used a loaf pan)
  • Bake at 180 for 20 minutes (test with toothpick to make sure it’s done)

Who knew that when you beat egg yolks with hot water they grow huge and creamy? I sure didn’t (which is a slightly embarrassing admission for a chicken owner). This recipe was an eye opener – it’s not just whites that whip up in size. Which I guess explains why 1/2 cup of flour makes a whole (smallish) cake. I was expecting more like a large cupcake. It rose quite a bit during the baking process, then, it typical egg fashion, fell towards the end of baking.

The sponge cake was a success and is moist and rich but sponge cake isn’t really my thing. I think it would be great served with ice cream and/or whipped cream and/or berries/jam, but on its own, it’s a bit bland for my taste. Maybe I could fill the cake itself with berries?


About Laura Rittenhouse

I'm an American-Australian author, gardener and traveller. Go to my writing website: for more. If you're trying to find my gardening blog, it's here.
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