Egg yolk lemon sponge

I can’t bare waste. So I was a bit stumped when faced with four left over egg yolks after making pavlova in preparation for tomorrow’s dinner. I searched on the net, and found a light sponge cake. I’ve adapted it a bit to make it a lemon sponge, as we have a litre of fresh lemon juice in the fridge – courtesy of our lovely neighbour’s lemon tree!

Egg yolk lemon sponge

4 egg yolks
½ cup sugar
2 tbsp lemon juice
1-2 tsp lemon zest
¾ cup SR flour

• Preheat oven to 180˚C


• Beat egg yolks, sugar and lemon juice until light and creamy


• Add flour, fold in gently.


• Add some lemon zest if wanted


• Pour into greased or lined 8inch cake pan


• Bake 25 mins, or until centre cake springs back

The cake was lovely – and went down a treat served with cream for pudding (it is Christmas time after all). As there is no fat in the cake, I doubt it would keep very long. However, as it is so yummy, that wasn’t really an issue.