Nan’s Egg Yolk Sponge - The Triangle Community Newspaper

Ingredients

3 or 4 egg yolks (the whites can be used to make a pavlova)
2 tablespoons hot water
1/2 cup caster sugar
1/2 cup SR flour
pinch salt
1/2 teaspoon vanilla
2 tablespoons milk

Method

Heat oven 180 C.
Beat the yolks with the hot water until pale and creamy (they really fluff up in size) before gradually adding sugar until pale and thick. Add salt and vanilla then
fold in milk and flour. Bake for 20-30 minutes.

Acknowledgment of Country

The Triangle is a community paper, principally for the region bounded by the three prominent mountains: Peak Alone, Gulaga and Mumbulla. It is produced on the traditional lands of the Yuin nation and we acknowledge that this was and will always be Yuin Country. We are grateful for their thousands of years of careful and deliberate stewardship of Country and pay our respects to Yuin Elders past, present and emerging.

About The Triangle

The Triangle, a not-for-profit, local, community newspaper, comes out every month except January. Published since 2002 we have a print circulation of 1800, with a larger circulation over the summer holiday season. Our paper is free and available in print and online. If you live outside the Triangle area, an annual subscription of $35.00 will cover delivery of all 11 issues.

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