Butterless Egg Yolk Sponge Cake

I was googling around to source for a way to use my egg yolks after making SMBC frosting.  I stumbled upon this sponge cake recipe that doesn't need egg whites!
I immediately decided that this recipe is worth archiving.
So here goes!

Ingredients

• 3 egg yolks
• 4 tablespoons (60 ml) whole cream milk *Split into 2 portions*
• ½ cup (112 grams) castor sugar
• ½ cup (62 grams) self-raising flour
• 1 pinch of salt
• ½ teaspoon vanilla extract

Method

1. Preheat oven to 170°C.  Grease and line a 6" (15cm) round cake tin.
2. Beat egg yolks and milk in a bowl over simmering hot water till creamy and pale.
3. Gradually add the sugar and beat till thick and pale.
4. Sift flour, salt and set aside.
5. Fold in the flour and milk alternately till combined.  **I added colour streaks for deco**
6. Pour into the prepared tin and drop tin on table a few times to remove air bubbles.
7. Bake for 20-30 minutes or until a skewer comes out clean. Cool on wire rack.

Serves: 4