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.

Carol

Recipe Summary

Servings:
20
Yield:
2 - 8 inch rounds
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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.

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  • 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
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Reviews (49)

Read More Reviews

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)
57 Ratings
  • 5 star values: 33
  • 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)
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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)
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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)
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