Salted Egg Yolk Sponge Cake

Sprinkle salted egg yolks with white liquor, bake at 170°C for about 10 minutes until oil is released.

Mash them and slowly add corn oil (you can use a mixer, but I didn't because I was lazy).

Once it becomes a paste, place it into a piping bag for later use.

Heat 60g of corn oil in the microwave for 2 minutes (approximately 70°C), pour into a large bowl, immediately sift in 90g of low-gluten flour.

Add 75g of milk and mix well, then add 6 egg yolks and mix evenly. Preheat oven to 150°C.

Pour hot water into the baking pan, place it at the bottom layer of the oven, and preheat at 150°C.

Beat the egg whites with sugar in three additions until soft peaks.

Mix the batter evenly.

Pour 1/3 of the batter, pipe in prepared salted egg yolks (use half), then pour another 1/2 of the remaining batter, and pipe the rest of the salted egg yolks.

Finally pour in the remaining batter, smooth the surface, and place it into the preheated oven (bake using a water bath).

Here's how I baked it: place a tray of water at the bottom and bake on a wire rack at 150°C for 60–70 minutes.

The addition of salted egg yolks gives it a richer and more aromatic flavor.