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.
INGREDIENTS (for 2 servings):
- 3/4 cup butter, softened
- 1 1/2 cups white sugar
- 1 cup egg yolks
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans.
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.