Chinese Egg Yolk Sponge Cake with Custard Filling
A light, airy sponge cake infused with rich egg yolk flavor, layered with a silky, homemade custard filling. This classic Chinese bakery-style treat is a delightful balance of textures and tastes, perfect for afternoon tea or a special dessert.
Ingredients
Ingredients
- 4 large egg yolks for the cake batter
- 2 large whole eggs room temperature
- 1/2 cup granulated sugar divided
- 1/4 cup vegetable oil neutral flavor
- 1/4 cup whole milk room temperature
- 1 cup cake flour sifted
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3 large egg yolks for the custard filling
- 1/4 cup granulated sugar for the custard
- 1.5 cup whole milk for the custard
- 2 tbsp cornstarch for the custard
Notes
Storage: Keep the cake covered in the refrigerator for up to 3 days. For best texture, let it sit at room temperature for 15-20 minutes before serving. Make-Ahead: The custard can be made up to 2 days ahead and stored covered in the fridge. The cake layers can be baked a day in advance and wrapped tightly. Variations: Add a drop of vanilla extract to the custard for extra flavor, or layer with fresh fruit like sliced mango or strawberries. For a richer cake, use 5 egg yolks in the batter. Serving Suggestion: Pair with a cup of hot Chinese tea for an authentic experience.