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By using only egg yolks, this is a very rich cake that doesn’t need frosting to be delicious. Preheat oven to 350F (180C.) Grease and flour or line with parchment one 9″ (23cm) round cake pan. Combine flour, baking powder and salt in small bowl. Sit aside. In large bowl, beat softened butter and sugars until creamy.
Four Egg Yellow Cake Krystal, Lily’s mama! Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 x 13 inch pan. Cream together shortening and sugar. Beat in eggs and vanilla. In a separate bowl, combine flour, baking powder, and salt. Add to creamed mixture alternately with milk. Mix well. Pour batter into prepared pan.
Beat in the egg yolks, one at a time, until smooth. Beat in vanilla and flour mixture just until blended, about 1 minute. Pour and level into prepared cake pan. Bake 30 – 40 minutes or until a toothpick inserted comes out clean and sides of cake just starts to separate from pan.
Technically you’ll need three whole eggs, too, but 4 egg yolks are called for in addition to the whole eggs. ( Serious Eats) Bonus 2: how to freeze leftover egg yolks.
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