This cake is a tried and true recipe that I got from a chef in New York in 1965....although it does have a bit of butter in it.

PLAIN BUTTER CAKE

1/2 cup vegetable oil...use canola
1/4 cup butter, sotened
1 1/2 cup white granulated sugar
1 tablespoon vanilla extract
6 large egg yolks
3 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1 cup half and half cream

Beat the oil and butter and then add in the white sugar and beat until fluffy. Add in the vanilla.

Add the egg yolks one at a time, and beat until well combined and still fluffy.

Combine the dry ingredients. Add alternately with the cream to the creamed mixture, start with flour ending with flour.

Pour in two greased and floured 8 inch layer pans.

Bake at 350 degrees F for 30 minutes or until toothpick comes away with just slightly moist crumbs clinging on.