3-yolk Sponge Cake

Victoria Sponge cakeAfter making today’s pavlovas – and I used 6 egg whites for those – I had 6 egg yolks to use.

This little cake is a winner! The 3-yolk version makes a dainty little cake about 6-inches in diameter. This recipe may be doubled, in which case use a standard 9-inch round pan.

Perfect for a Victoria Sponge cake: split, fill with a layer of  whipped cream and sliced strawberries, and serve.

3-Yolk Sponge Cake

  • 3 egg yolks
  • 2 Tbsp hot water
  • 1/2 c granulated sugar
  • 1/2 c self-rising flour
  • 1 pinch salt
  • 1/2 tsp vanilla extract
  • 2 Tbsp milk

Heat oven to 350˚F. Grease and flour a 6″ round cake tin.

Put egg yolks and hot water in your mixer bowl, and beat until creamy. (NOTE: I advise using an electric mixer for this cake!) Gradually add the sugar, and beat until very thick and pale and will make ‘ribbons’ when you lift the beater. Mix in the salt and vanilla.

Fold in the flour and milk alternately, until combined. Pour into the prepared pan, and bake for 25-30 minutes, until a test skewer comes out clean. Cool on a wire rack.

Split cake in half horizontally. Fill with jam and whipped cream, or, if there are fresh berries, whipped cream and an abundance of fresh sliced berries.