Pure Gold

Remember when I needed to use up eight egg whites?
That's because you need eight egg yolks to make Gold Cake.
Rich, vanilla-y, beautifully pale yellow, and makes even thin layers that go hand-in-hand with a dark chocolate frosting.

Happy birthday, baby - I love you.

GOLD CAKE
adapted from the all-new Joy of Cooking

2 1/2 c sifted cake flour
2 1/s tsp baking powder
1/4 tsp salt
12 Tbsp unsalted butter
1 1/4 c sugar
8 large egg yolks
2 tsp vanilla
1/2 lemon extract
3/4 c milk

Have all ingredients at room temperature. Preheat the oven to 375 F. Grease and flour the bottom and sides and three 9x2 round cake pans.
Sift together the cake flour, baking powder and salt three times.
Beat the butter on high until creamy, about 30 seconds. Gradually add the sugar and beat on high speed until lightened in color and texture, about 3-4 minutes.
In another bowl, beat together the egg yolks and extracts on high speed until thick and pale yellow. Beat the egg mixture into the butter mixture.
Add the flour mixture in 3 parts, alternating with the milk in 2 parts, into the batter on low speed.
Divide the batter among the three prepared pans and spread evenly. Bake until a toothpick in the center comes out clean, about 20 minutes (check after about 15). Let cool in the pans on a rack for 10 minutes. Slide a thin knife around the cake to detach it from the pans. Let cool right side up on the racks, and cool completely before frosting.

notes: be sure to use whole milk, and watch the pans - because the layers are so thin, they bake quite quickly. I took mine out at 17 and I think I could've done with even less than that. Because of the thin layers, you want thinly spread frosting between them as well. If you go with homemade, you'll need about 2 1/2-3 cups; if you're using storebought, you'll need just over one tub.