About this recipe: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.
Makes: 1 2 layer 20cm cake
175g butter, softened
300g caster sugar
250ml egg yolks
1 teaspoon vanilla extract
225g plain flour
2 teaspoons baking powder
1/2 teaspoon salt
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:25min › Ready in:45min
Preheat oven to 180 C / Gas 4. Grease and flour two 20cm round cake tins.
Mix 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 tins.
Bake for about 25 to 30 minutes or until an inserted skewer comes out clean.
**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