Salted Egg Yolk Cupcake

Preparation: 40 min
Cooking time: 30-35 min
Waiting time: 5-10 min
Portion: 12 cupcakes
Difficulty:: 3/5


  1. Sponge cake
    -Egg: 3 (63-65 gr/ each; shell included)
    -All purpose flour: 40 gr
    -Corn starch: 20 gr
    -Vegetable oil: 20 gr
    -Milk: 10 gr – at room temperature
    -Sugar: 60 gr
    -Lime juice: ½ tsp or replace with ½ tsp cream of tartar
    -Salt: a pinch
  2. Cheese custard cream
    -Egg yolk: 1
    -Milk: 110 ml
    -Margarine: 5-10 gr or replace with unsalted butter
    -Granulated sugar: 10 gr
    -Corn starch: 10 gr
    -La vache qui rit cheese: 45 gr or you can replace with 45 gr cream cheese

-Salted egg yolks: 12
-Cooking oil: 5-10 ml
-Pork floss: 50-100 gr

Kitchen utensil
-Cupcake baking tray (12 holes medium size) or you can replace with 12 silicone cupcake mold
-Cupcake paper: 12 cups


1. Sponge cake

  • Preheat the oven at 175 Celsius degree in 15 min
  • Separate the egg yolk and egg white in 2 bowl
  • Add a pinch of salt and cream of tartar into bowl of white egg
  • Use egg whisk machine to beat the egg white until small bubbles appear
  • Slowly add the sugar in mixing bowl, then whisk the egg white at high speed until soft peak (meringue).
  • Add separately each egg yolk to meringue bowl and whisk at slow speed.
  • Slowly pour and whisk oil and milk into the mixture
  • Sieve the flour to mixture bowl. Use the spatula and fold the batter until the flour completely blended
  • Place the cupcake paper into cupcake baking tray or silicone mold. Pour the batter into ⅔ cup.
  • Bake the batter at 175 Celsius degree in 30-35 min until it baked (the surface bounces when pressing the finger on it).
  • Remove the sponge cake out of pan and cool on rack.

2. Cheese custard cream

  • Beat egg yolk with 10 gr of sugar until fluffy
  • Add 10 gr cornstarch into egg yolk mixture and whisk until they’re combined completely
  • Boil 110 ml milk with 5 gr butter at low heat. When tiny bubbles appear on edge, turn off the heat 
  • Pour 2-3 tablespoon of warm milk into egg yolk mixture and mix well, then pour it back into saucepan.
  • Add 3 cubes of la vache qui rit (or 45 gr cream cheese) with 2 gr salt into milk saucepan and place on stove.
  • Turn on the stove  at low/ medium heat. Cook and stir continuously until the cheese completely dissolved.
  • When the milk start to boil, turn the stove at low heat and stir quickly to prevent the edge from overcooked.
  • When cheese custard thickens, turn off the heat and keep stirring until you have a glossy white cheese custard
  • You can strain custard to get rid of any lumps and transder it to a container (bowl or jar).
  • Wrap up with plastic wrap and let it cool before using. The cheese custard will be thicker when it’s completely cool down

3. Salted egg preparation

  • Remove salted egg whites and soak the yolk in fresh water. Then rinse.
  • Preheat the oven (or steamer) at 150 Celsius degree in 10 minutes
  • Place the salted egg yolks on baking tray or dish that lined aluminum foil paper.
  • Brush a thin layer of cooking oil on yolk’s surface to give it a glossy appearance when cooked and prevent it from drying out.
  • Bake the salted egg yolks in 5-10 minutes at 150 Celsius degree
  • Remove the baked yolks from oven and let it cool on tray, cover with plastic wrap before using

4. Serving

  • Transfer the cheese custard cream in piping bag. Pipe a circle on cupcake surface 
  • Place a baked yolk on top and decor with pork floss.
  • Serve within a day.

In case if you don’t serve it within a day, restore the cupcake/ salted egg yolk/ cheese custard separately in fridge (2 day max)


  1. The cupcakes will have a slight dent on its surface but that’s okay. You  just need to make sure it completely baked, and don’t extend the baking time more than necessary.
  2. Cheese custard sauce should be thicker a bit, so it’ll be easier to pipe and maintain its shape on cupcake surface
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