This cake is the companion to the Victorian cake I posted the other day.  You see, that cake uses egg whites and this one uses the same number of yolks.  In some recipes books you will see these on adjoining pages as Silver and Gold cakes.

This cake was very yellow-orange,  partly because we have chickens and our eggs are very fresh, with very dark yolks.   Beating them until “lemon colored” was not going to happen, they got thick but never lemon colored.

The cake has a moist, silky texture, and extremely fine crumb. I plan on using it as the layers in an ice cream cake, and Marc and I tossed around the idea of strawberries and whipped cream in the center as well.   I think this is my new favorite cake.  I chose to flavor it with orange and vanilla, but you could easily substitute any flavors you liked.   Very versatile, I think, the ultimate birthday or special occasion cake.

Since this recipe used MANY eggs from our own chickens, this is my entry in the Grow Your Own Round-up sponsored by  Andrea at Andrea’s Recipes.  The requirement is that we must use an ingredient that we have grown or raised.  In this case, one dozen, antibiotic free, free range, organic egg yolks!

Gold Cake 

2 1/2 c cake flour, sifted

1/2 tsp baking soda

1/2 tsp salt

12 egg yolks, room temp

12 tbs unsalted butter, room temp

2 tsp orange extract

1 tsp vanilla extract

1 1/2 c sugar

1 c buttermilk (not low fat buttermilk)

Preheat the oven to 350,  Grease and flour two 9 inch layer cake pans.

Sift the flour with the salt and baking soda.  Set aside.

Beat egg yolks until thick and lemon colored (or as close as you can get), and a ribbon forms when beaters are lifted.  This will take about five minutes.  In another bowl beat the butter until creamy. Add 1/4 c of sugar  and flavorings, and beat well. Continue to add the rest of the sugar slowly, beating well and scraping bowl often.  There should be no graininess to the butter when all of the sugar is incorporated.

Add 1/3 of the yolks and beat well.  Continue adding yolks, 1/3 at a time, beating well after each addition.

Add flour mixture alternately with the buttermilk, beginning and ending with the flour.  Mix just until blended. Divide batter evenly between the pans and bake for 30 minutes.

Check cakes.  When done they will be golden, and a toothpick inserted in center will come out clean.  Coll in the pans for 10 minutes, and then turn out to cool completely before frosting.

Use any frosting you like. Some frostings on this site that will work well are:

Easy Cream Cheese Frosting 

Bittersweet Chocolate Frosting

I used the cream cheese and flavored with orange.

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