Rating: 4.5 stars 4.4
59 Ratings
  • 5 star values: 35
  • 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.

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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