Oven-baked egg yolk sponge cake: a classic step-by-step recipe with photos

Sponge cake with yolksThe simple step-by-step recipe we offer on this page makes a great base for a homemade cake, as well as a delicious teatime treat for the whole family. We suggest taking a closer look at the differences between a classic sponge cake and one made exclusively with egg yolks, the advantages of this recipe, and the key points to consider during the preparation process.

Sponge cake with yolks: a simple step-by-step recipe

Nutritional value per serving

337.6 kcal

Proteins: 8.0 g
Fats: 8.0 g
Carbohydrates: 57.9 g

*Nutritional value is calculated per 100g of ingredients

Total time: 40 min
Time in the kitchen: 39 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 8

Our selection of healthy recipes already includes many different options for making sponge cake layers:

classical (without starch, soda and baking powder);
brewed (in boiling water);
chiffon;
oil;
chocolate;
wet;
for the roll and many others.

A simple homemade sponge cake with yolks has a number of advantages, among which it is worth highlighting:

delicate texture;
special splendor;
moderate moisture and juiciness.

The cooled sponge cake can be easily cut into layers of any height, making it suitable for any cake. In particular, the yolk sponge cake featured on this page is recommended as a base for the "Bird's Milk" cake (as well as other mousse recipes), as well as other sponge cakes such as "Fairy Tale" and "Three Milks." Adding cocoa to the recipe makes a chocolate sponge cake and, using it, the "Count's Ruins" cake.

As you can see, it makes sense to learn how to make a simple homemade sponge cake with egg yolks, using this step-by-step recipe with detailed explanations and photos of each preparation step as a basis.

Classic recipe for sponge cake with yolks

A simple, fluffy sponge cake with yolks – a step-by-step recipe with photos

Ingredients

Servings

Egg yolks

180 G
Sugar

80 G
Vanilla sugar

10 G
Flour

80 G
Baking powder

0.75 tsp
Vegetable oil

1 tbsp
Water (boiling water)

2 tbsp
Salt

1 pinch

Preparation

Step 1

Naturally, we begin preparing the sponge cake by separating the eggs into whites and yolks. We'll need exactly 180 grams of egg yolk, which can be obtained from 9 large C0 chicken eggs or 10 slightly smaller eggs (C1 or C2).

Step 2

Place the yolks in a mixing bowl, add a pinch of salt, 80 grams of sugar and a packet of vanilla sugar.

Step 3

Beat the yolks with a mixer for 10 minutes at high speed.

You can achieve the desired result using either a professional stand mixer or a regular household mixer. A hand mixer may just take longer. Beat until the mixture becomes lighter and thicker.

The mass will turn out almost white, as in the photo, but unlike whipped egg whites, it will not hold its shape well (this is normal).

Step 4

Add 1 tablespoon of odorless vegetable oil and 2 tablespoons of boiling water to the egg mixture. Mix thoroughly with a spatula until smooth.

Step 5

Mix flour with baking powder and sift into the egg mixture in small portions, gently kneading the dough.

Step 6

To bake the sponge cake in the oven, use a metal sliding ring with a diameter of 16-18 cm or a silicone mold of the appropriate size.

If you want to make a 24cm cake, simply increase the amount of all ingredients by 50%.

Step 7

We transfer the dough into the mold.

Step 8

We bake our simple fluffy sponge cake with yolks in the oven for about 25 minutes at temperature 160℃ (The recipe contains the temperature for a modern electric oven with the “top + bottom” mode without additional convection).

Since the operating time of your appliance may differ, always check the readiness of the cake using a wooden skewer.

Step 9

Let the sponge cake cool completely in the pan on a wire rack, and then remove the cake layer.

Step 10

In a 16 cm diameter pan you get a fluffy sponge cake 7 cm high, which can be divided into three layers.

The texture inside is quite tender, does not crumble very much and cuts easily with a knife or string.

You can also make a sponge cake base in a multicooker. We offer a detailed step-by-step recipe for a large sponge cake (requiring 360 grams of yolks) for Redmond multicooker owners:

If you want to make a chocolate sponge cake, simply replace 20 grams of flour in the recipe with dark cocoa.

For a detailed step-by-step recipe for the chocolate version, with ingredient calculations adjusted for a mold with a diameter of 18-20 cm, watch this video: