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David's Yellow Cake

Reviewed: May 10, 2012
after trying many different vanilla / plain cake recipes i was generally dissatisfied. Recently i made a batch of Swiss meringue buttercream and had 11 egg yolks left over which i refuse to waste! I searched for a recipe using only yolks not whole eggs / whites. This recipe was beautiful soft moist with a soft fluffy texture. The only thing i would say is that it is soft which i personally love and prob would not use this to do a tiered cake or one that needs to be covered in fondant (although this suits me fine as i hate fondant) . One adjustment for anyone who would want a more firmer structure is to use 6 or 7 yolks and one whole egg or play around with that! I forgot to mention that i let my kitchenaid cream the butter and sugar for a good 6/7 minutes while i prepared the other ingredients and tins as this makes a world of difference to ANY cake! Also the previous review stated that the cooking time was too long...For me the cooking time was EXACTLY 25 mins and not a second longer or shorter so be sure to Know your ovens little quirks. Mine is a standard gas oven and to gas mark 4 (in the UK)
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