Rating: 4.4 stars
58 Ratings
  • 5 star values: 34
  • 4 star values: 19
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 2

This is a great yellow cake which uses up your leftover egg yolks, especially after making an angel food cake. Ice with white icing, coffee icing or chocolate icing.

Advertisement

Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans.

    Advertisement
  • Whisk together flour, baking powder, and salt in a small bowl.

  • Cream butter and sugar together in a mixing bowl. Add egg yolks and vanilla; beat until fluffy. Add milk to butter mixture in 2 parts alternately with flour mixture in 3 parts, beginning and ending with flour mixture. Spread in prepared pans.

  • Bake for about 25 to 30 minutes, or until an inserted wooden pick comes out clean.

Nutrition Facts

203 calories; protein 3.4g; carbohydrates 24.4g; fat 10.4g; cholesterol 169mg; sodium 165.8mg. Full Nutrition
Advertisement

Reviews (48)

Most helpful positive review

Rating: 5 stars
01/29/2009
This recipe is excellent and produces a rich but light cake. I used 10 yolks left over from making angel food and supplemented with one whole egg to make one cup. Unlike other reviewers, I didn't find the cake particularly heavy or dense. I was careful to beat the batter until "fluffy", as called for in the recipe. This requires beating at high speed for at least 5 minutes after all ingredients are well-incorporated. The color of the batter lightens as you continue to beat it. The volume of batter was too much for my two 8" X 1.5" round cake pans, so I made several cupcakes with the surplus. Though the cupcakes were ready after 20-25 minutes in the oven, the cakes themselves required an extra 10-15 minutes to bake. The un-iced cupcakes disappeared in minutes, but the layers are going in the freezer until fresh strawberries, nectarines and peaches are in season. IMHO, a cake this rich would be best served with either fruit and whipped cream or iced with a light (non-buttercream) icing. Read More
(63)

Most helpful critical review

Rating: 2 stars
10/12/2002
This cake is ok...but it takes a TON of egg yolks!! I might suggest buying some of those pre-separated egg yolks in the can. Read More
(18)
58 Ratings
  • 5 star values: 34
  • 4 star values: 19
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
01/28/2009
This recipe is excellent and produces a rich but light cake. I used 10 yolks left over from making angel food and supplemented with one whole egg to make one cup. Unlike other reviewers, I didn't find the cake particularly heavy or dense. I was careful to beat the batter until "fluffy", as called for in the recipe. This requires beating at high speed for at least 5 minutes after all ingredients are well-incorporated. The color of the batter lightens as you continue to beat it. The volume of batter was too much for my two 8" X 1.5" round cake pans, so I made several cupcakes with the surplus. Though the cupcakes were ready after 20-25 minutes in the oven, the cakes themselves required an extra 10-15 minutes to bake. The un-iced cupcakes disappeared in minutes, but the layers are going in the freezer until fresh strawberries, nectarines and peaches are in season. IMHO, a cake this rich would be best served with either fruit and whipped cream or iced with a light (non-buttercream) icing. Read More
(63)
Rating: 4 stars
01/19/2005
Don't make this cake if you want a light yellow cake best topped with chocolate frosting! The cake was very good but very dense; almost like a shortcake. It is very good served with strawberries but I was disappointed with the outcome after reading the reviews thinking of a chocolate frosted cake. If anyone knows of such a recipe I would love to have it. Read More
(29)
Rating: 5 stars
01/03/2011
Great cake! For those who had trouble with it being dense and not rising maybe you didn't beat the butter and eggs long enough. I always let my Kitchenaid at them for almost 5 minutes. It rose so high it overflowed the pans. Will make again (often) in a 13x9 pan next time. Thanks for a great way to use the egg yolks when I make angel food-which is often! Read More
(25)
Advertisement
Rating: 5 stars
09/23/2003
This is a great basic cake. I frosted it with a white marshmallow frosting. It wasn't until I had finished frosting it that I realized I'd made an inside out Twinkie! A big hit. Read More
(21)
Rating: 2 stars
10/12/2002
This cake is ok...but it takes a TON of egg yolks!! I might suggest buying some of those pre-separated egg yolks in the can. Read More
(18)
Rating: 5 stars
01/11/2005
This cake had a beautiful gold color as the name suggests. This is PERFECT for those the extra egg yolks. I will make this cake hand-in-hand with angel food-about 16 egg whites are too much to use for anything else. I frosted this with a fudgy frosting/glaze. Read More
(16)
Advertisement
Rating: 1 stars
08/29/2002
This cake was not what I was looking for the cake did not have enough flavor it was kinda blan! I do not recommend this cake Read More
(15)
Rating: 5 stars
09/02/2003
Fabulous! Moist...rich...a definite keeper! Read More
(14)
Rating: 5 stars
01/25/2010
Turned out perfectly. If it's too dense for some people it could be because there are too many yolks in 1 cup. I used 5 yolks only as that's what I had left over from making a pavlova (Australian meringue cake with whipped cream and fruit decoration - I used mango and raspberries). I added a teaspoon of almond essence and about half a cup of toasted flaked almonds then I decorated the top surface BEFORE baking with more toasted flaked almonds and sugar to make a crusty topping. Consequently I didn't have to make a frosting of any kind and the cake looks awesome. Read More
(14)