Basic Golden Butter Cake (single layer)
Source: COOKS Magazine; October 1989

4 egg yolks
2/3 cup milk
1 1/2 tsp vanilla extract
2 cups sifted cake flour
1 cup sugar
2 1/2 tsp baking powder
1/2 tsp salt
8 Tbsp unsalted butter, softened

Line the bottom of a greased and floured 8- to 9-cup cake pan with parchment or waxed paper. Set aside.

Beat the egg yolks, 3 tablespoons of the milk, and vanilla extract in a medium bowl; set aside. Mix the four dry ingredients in a large bowl at very low speed. Add the butter and remaining milk; beat at low speed until dry ingredients are just moistened. Beat at high speed for 1 1/2 minutes to aerate and develop cake's structure. Gradually beat in the yolk mixture, one-third a t a time, scraping down the sides of the bowl as necessary.

Adjust the oven rack to the middle position and heat oven to 350F. Pour the batter into the prepared pan and smooth the surface.

Bake until a cake tester inserted into the center comes out clean and the center of the cake springs back when touched, 30 to 40 minutes.

Transfer the cake in pan to a wire rack and cool for 10 minutes.

Run a knife around the edge of the cake to loosen it. Remove cake from pan and place, rounded side up, on a cake plate. Cool completely. (Can wrap and store at room temperature up to 2 days, refrigerate up to 5 days, or freeze up to 2 months.)

(Bring cake to room temperature.) Cut into slices and serve.