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
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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.
I've made this cake twice and my family simply loves it! 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. Very good!! - 07 May 2016