Recipe: For Reva: Gold Cake

Hi Reva, I'm still here and your comment on the 8 yolks was helpful, most of the recipes only have 4 or 5. However, I have this cookbook from 1940 that my Mother-in-law gave me, The Household Searchlight Recipe Book. It has a recipe for Gold Cake that takes 1/2 cup of egg yolks. I haven't measured yolks in that way, but it seems to me it would take 6-8 egg yolks to make 1/2 cup! If this doesn't do it for you let me know and I can post one with fewer egg yolks. Please forgive me for a couple of suggestions, you may have far more experience at this than I do, but I would break the yolks or prick them so they can fill all the spaces to make up the 1/2 cup, and it seems to me that since some of the recipes call for lemon extract instead of rind, that you could substitute that if you wanted to. The other recipe that use extract uses 1/2 teaspoon lemon extract. Also notice that the recipe doesn't specify size of pans. Sorry about that, if possible, I would use 8" round pans, or a 9" by 13" oblong. If using an oblong, baking time might run 5 minutes longer. You could follow other layer cake recipes for cooling and removal from pans. If you make this, please post and let me know how it turned out.

GOLD CAKE

1 cup sugar
6 Tablespoons Shortening
1/2 cup Egg Yolks
1/4 Teaspoon Salt
1/2 cup Milk
3 Teaspoons Baking-Powder
2 Tablespoons Grated Lemon Rind
2 Cups Flour

Cream shortening and sugar. Add well-beaten egg yolks. Sift flour, measure, and sift with baking-powder and salt. Add alternately with milk to creamed sugar and shortening. Add grated lemon rind. Pour into well-oiled layer cake pans. Bake in moderate oven (375* F.) 20 minutes. Use lemon filling between layers and cover with 7-minute icing.