Egg Yolk Sponge Cake is an exceptionally light, tender sponge made using egg yolks as the primary leavening and flavor base. The result is a rich, yellow cake with a delicate crumb. Layered with whipped cream and jam, and finished with a dusting of icing sugar, it makes a classic treat for dessert, morning tea, or anytime you want something comforting and elegant.
I came across this egg yolk sponge recipe on Nigella Lawson’s community site after making a pavlova for Christmas and finding myself with several unused yolks. I searched for recipes that used yolks only and found this method. If you think of a sponge as something ordinary, this version may change your mind: using only yolks creates a deeply flavored, buttery sponge that feels indulgent yet feather-light.
Traditional sponge cakes rely on whole eggs whipped to trap air and create lift. This recipe achieves the same airy texture by whipping the egg yolks with boiling water. The heat helps the yolks become voluminous and light — you will notice the mixture increase dramatically in size.
When I say beat the yolks, I mean beat them until they’re very pale and fluffy — they should roughly triple in volume. That intense aeration creates the sponge’s characteristic lift. Beyond the texture, egg yolks deliver a richer flavor and more buttery mouthfeel than a typical whole-egg sponge, which is why I now prefer this variation.
My grandmother, who makes the best sponges I know, taught me a quirky but effective tip: after pouring the batter into the tins, slam the tins gently on the counter. It sounds counterintuitive — you’d think it would knock out the air — but it seems to help settle the batter and produce an even rise. I don’t fully understand why it works, but I can attest that it does.
For the filling we use whipped cream and boysenberry jam, a family favorite combination that complements the yolk-rich sponge beautifully. You can substitute other jams or fresh berries if you prefer. Finish with a light dusting of icing sugar just before serving so it stays crisp and visually appealing.
If you try this sponge, I hope you enjoy how different and satisfying it feels compared to a typical sponge cake. Below is the full recipe card with ingredients, instructions, and nutrition details to help you recreate it at home.
Print Recipe
Egg Yolk Sponge Cake
Ingredients
- 6 Egg Yolks (108g)
- ¼ Cup Boiling Water
- 1 Cup Caster Sugar (225g)
- ¼ Cup Milk
- 1 teaspoon Vanilla Extract
- 1 Cup Self Raising Flour (120g)
Filling & Decoration;
- ⅓ Cup Boysenberry Jam (110g)
- 1 Cup Whipping Cream
- 2 Tbsp. Icing Sugar (15g)
Instructions
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Preheat the oven to 180°C (350°F). Grease and line two 20cm (8-inch) round cake tins and set aside.
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Bring the water to a boil. In a stand mixer or with handheld beaters, beat the boiling water into the egg yolks on high speed until very pale and fluffy — the mixture should increase noticeably in volume.
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Reduce the speed to low and gradually add the caster sugar, then beat in the milk and vanilla extract until combined.
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Gently fold in the self-raising flour until just combined. Take care not to overmix to keep the sponge light.
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Divide the batter between the two prepared tins. Give each tin a firm but gentle slam on the counter to settle the batter.
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Bake for 25–35 minutes, checking at 25 minutes. The sponges are done when a skewer inserted into the center comes out clean.
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Allow the cakes to cool completely. Whip the cream until soft peaks form and spread the jam over one layer, top with whipped cream, then sandwich with the second layer. Dust with icing sugar just before serving.
Notes
Nutrition
