I think that every woman after making dough, creams, etc. of the proteins asks the question:'where do you put the egg yolks, what to add, not to throw out?'It's a pity, isn't it? So I made up a recipe soft sponge cake. Gentle, soft, fluffy! Melts in your mouth. It can be eaten as a biscuit with tea or milk, and can be used as a crust for the cake. I made the custard, split the cake into 2 parts, and missed this cream. Baked and satisfied. And most importantly, quick and easy!