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Exquisite Salted Egg Sponge Cake Recipe for Sweet Bakes

Salted Egg Sponge Cake is a delightful fusion of rich, savory salted egg yolks and light, airy sponge cake. This unique combination offers a wonderful balance of sweet and savory flavors, making it an exciting treat for those looking for something beyond the usual desserts. The moist and fluffy sponge cake, enhanced by the creamy, salty flavor of the salted egg yolks, creates a harmonious blend that’s perfect for any occasion.

At Sweet Bakes, we’ll guide you step by step in making the perfect Salted Egg Sponge Cake, from preparing the light sponge base to incorporating the salted egg yolks for that signature flavor. With our detailed instructions and helpful tips, you’ll be able to bake this delicious cake with confidence. So, gather your ingredients, get creative with your presentation, and enjoy this extraordinary cake with family and friends.

Why Salted Egg Sponge Cake is So Popular

Salted egg yolks have become a favorite ingredient in both savory and sweet dishes, and Salted Egg Sponge Cake is a testament to its versatility. The combination of soft, airy sponge cake with the rich, creamy salted egg yolk provides a perfect balance of textures and flavors. This cake is ideal for those who enjoy the savory-sweet trend and want to try something new and exciting.

Benefits of Salted Egg Sponge Cake:

Rich and Fluffy Texture: The sponge cake remains light and fluffy, while the salted egg yolks add a rich, creamy element.
Unique Flavor Combination: The savory flavor of salted egg pairs perfectly with the mild sweetness of sponge cake, offering a balanced, satisfying taste.
Visually Appealing: The golden hue from the salted egg yolks creates a beautiful contrast against the pale, soft sponge cake.
Versatile: This cake can be enjoyed as a tea-time snack, a dessert, or even as part of a special celebration.

Detailed Instructions for Salted Egg Sponge Cake

Ingredients:

For the Sponge Cake:
- 4 large eggs (separated)
- 120g all-purpose flour
- 120g sugar
- 50ml milk
- 40g unsalted butter (melted)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 tsp baking powder
For the Salted Egg Yolk Mixture:
- 4 salted egg yolks (steamed and mashed)
- 50g unsalted butter
- 2 tbsp condensed milk
- 1 tbsp sugar (optional, depending on how sweet you want the mixture)

Instructions:

Prepare the Sponge Cake Base:
- Preheat the oven to 170°C (340°F). Lightly oil and line a round baking tin with parchment paper.
- In a large bowl, whisk the egg yolks and sugar until pale and fluffy. Incorporate the milk, melted butter, and vanilla extract, stirring until fully combined.
- Sift in the flour, baking powder, and salt, and gently fold the dry ingredients into the egg yolk mixture.
- Whip the egg whites in a different bowl until they hold stiff peaks. Gently fold the whipped egg whites into the batter, making sure to combine without deflating the mixture.
- Transfer the batter to the greased cake tin and bake for 25-30 minutes, or until a toothpick inserted in the middle emerges clean. Let the cake cool completely.
Prepare the Salted Egg Yolk Mixture:
- In a small pan, melt the butter over low heat. Add the mashed salted egg yolks, condensed milk, and sugar (if using), stirring continuously until smooth and creamy.
- Remove from heat and allow the mixture to cool slightly.
Assemble the Salted Egg Sponge Cake:
- Once the sponge cake has cooled, spread the salted egg yolk mixture evenly over the top of the cake. You can also create layers by slicing the cake in half horizontally and spreading the salted egg mixture between the layers.
- Garnish with crumbled salted egg yolks or a sprinkle of powdered sugar if desired.
Serve and Enjoy:
- Slice and serve the cake at room temperature, enjoying the balance of the light sponge cake with the rich, creamy salted egg yolk topping.

Necessary Tools for Making Salted Egg Sponge Cake

Electric Mixer:
An electric hand mixer or stand mixer is necessary for beating the egg whites to stiff peaks and for whipping the egg yolks with sugar.
Spatula:
A silicone spatula is perfect for folding the egg whites into the batter gently without deflating the mixture.
Cake Pan:
A round or square cake pan is ideal for baking the sponge cake evenly.
Sieve:
Sift the flour and baking powder to ensure the sponge cake is light and free of lumps.
Whisk:
A whisk is helpful for mixing the egg yolks and sugar until pale and fluffy.
Measuring Cups and Spoons:
Accurate measurements are crucial for perfecting the balance of flavors and textures in the cake.
Saucepan:
A small saucepan is needed to cook the salted egg yolk mixture until smooth and creamy.

Nutritional Information for Salted Egg Sponge Cake (Per Slice)

Nutrient	Amount (Per Slice)
Calories	250-300 kcal
Protein	6-8g
Fat	15-18g
Carbohydrates	25-30g
Sugar	15-18g
Fiber	1g
Sodium (from Salted Egg)	Moderate

FAQs – Frequently Asked Questions About Salted Egg Sponge Cake

1. Can I make this cake without salted egg yolks?
Answer: While the salted egg yolks are the star of this recipe, you can replace them with a sweet custard or cream if you’re looking for a milder flavor. However, it will lose the signature savory-sweet balance.

2. How long does Salted Egg Sponge Cake last?
Answer: Salted Egg Sponge Cake can be stored in an airtight container at room temperature for up to 2 days. You can refrigerate it for up to 5 days, but let it return to room temperature before serving.

3. Can I use store-bought salted egg yolks?
Answer: Yes, store-bought salted egg yolks can be used for convenience. Just make sure to steam or cook them before mashing into the mixture.

4. Can I freeze Salted Egg Sponge Cake?
Answer: It’s best to freeze the sponge cake without the salted egg topping. You can store the cake in the freezer for as long as 1 month. When ready to serve, thaw the cake at room temperature and prepare the salted egg yolk mixture fresh.

5. Can I make this cake in cupcake form?
Answer: Yes! You can make mini Salted Egg Sponge Cakes by dividing the batter into cupcake liners and baking for 15-20 minutes. Top each cupcake with a dollop of salted egg yolk mixture.

Tips and Tricks for a Perfect Salted Egg Sponge Cake

Use Fresh Eggs:
Fresh eggs provide better structure for the sponge cake, especially when whipping the egg whites to stiff peaks.
Don’t Overmix the Batter:
When folding the egg whites into the batter, be gentle to retain the air and keep the sponge light and fluffy.
Balance the Sweet and Savory:
Taste the salted egg yolk mixture before spreading it onto the cake to ensure the right balance of savory and sweet flavors.
Refrigerate for Firmness:
If the salted egg yolk mixture is too runny, refrigerate it for 15-20 minutes to firm up before spreading on the cake.
Serve Fresh:
Salted Egg Sponge Cake is best served fresh, within a day or two, when the sponge is at its lightest and the flavors are well-balanced.

Conclusion

Salted Egg Sponge Cake is a delightful and creative dessert that combines the light, airy texture of a classic sponge cake with the rich, savory flavor of salted egg yolks. This unique fusion offers a satisfying balance of sweet and savory, making it perfect for those who want to try something different. Whether you’re serving it at a special gathering or enjoying it as a snack, this cake is sure to impress.

At Sweet Bakes, we’ve provided detailed instructions and helpful tips to guide you in creating the perfect Salted Egg Sponge Cake. So, gather your ingredients, embrace the rich flavors of salted egg, and enjoy this delightful dessert with friends and family. Happy baking!