Yellow Butter Cake

Remember couple of days ago, I had baked Angel Food Cake...lots of egg yolk leftover?  Well, not only you can used egg yolk to make Caramel Custard/Leche Flan, you also can used egg yolks for YELLOW BUTTER CAKE. 

Let me tell you this butter cake is very SINFULLY rich, moist & deliciously fragrant.  Can you imagine 10 egg yolks and 375g of butter in one puny 8″ cake?? And I think the addition of melted butter made the cake even more moist. When I pressed down a little on a slice, I could almost see the butter oozing from the crumb. *immediate coronary* But it tasted divine and the texture was perfect. Although I won’t be making it too often, because of health concerns (I don’t usually bother about calories but this IS a little overboard), this is the recipe I’d go to for a special occassion

Ingredients:
375g butter

10 egg yolks

1 cup sugar

1 ½ cups plain flour

½ tsp baking powder

1 tsp vanilla

Directions:

1. Melt the butter in the microwave or over gentle heat on the stove. Leave to cool.
2. Lightly grease and line the bottom of an 8″ round cake pan. Preheat oven to 165 degree C.
3. Cream yolks and sugar until creamy and pale yellow. Remember to scrape down the sides and bottom periodically.
4. Add in the cooled melted butter and vanilla.
5. Sift the flour and baking powder (and a pinch of salt if using) and fold carefully into the creamed mixture.
6. Scrape into pan and level surface. Bake for 45 mins until a skewer inserted in the middle comes out clean.