A beautiful cake, which is tinged yellow from the egg yolks used in this recipe. The cake is rich, tender and exceedingly delicious. It makes a wonderful base for a birthday cake. Fill and top with your favourite icing.
**update** I now make this cake often! Tastes like a pound cake and it didn't really have a sponge cake texture. It is a good recipe to use up the egg yolks from an angel food cake. suggest that you use fresh yolks as the frozen ones aren't as moist. In the 2nd cake I substituted 1/2 of the standard flour with cake flour and it made a lighter cake. We can't easily find caster sugar here so I grind my sugar. Very good!! - 07 May 2016
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. - 27 Jan 2009 (Review from Allrecipes US | Canada)
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. - 19 Jan 2005 (Review from Allrecipes US | Canada)