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Golden Butter Cream Cake

3 large egg yolks
1/2 cup heavy cream
3/4 teaspoon vanilla
1 1/2 cups sifted flour
3/4 cup sugar
1 1/4 teaspoon baking powder
1/4 teaspoon salt
10 1/2 tablespoons unsalted butter - softened

Use one 9 inch by 2 inch cake or quiche pan or 9 inch springform
pan, greased, bottom lined with parchment paper and then greased
again and floured.

Preheat the oven to 350.

In a medium bowl lighly combine the yolks, 2 tablespoons cream,
and vanilla. In a large mixing bowl combine the dry ingredients
and mix on low speed for 30 seconds to blend. Add the butter and
remaining cream. Mix on low speed until the dry ingredients are
moistened. Increase to medium speed and beat for 1 1/2 minutes to
aerate and develop the cake's structure (their words, not mine).
Scrape down the sides. Gradually add the egg mixture in 3 batches,
beating for 20 seconds after each addition to incorporate the
ingredients and strengthen the structure. Scrape down the sides.

Scrape the batter into the prepared pan and smooth the surface with
a spatula. Bake 25 to 35 minutes or until a wire cake tester
inserted in the center comes out clean and the cake springs back
when pressed lightly in the center. The cake should be just starting
to shrink from the sides of the pan. It will shrink quite a bit
while cooling.

Can be stored 3 days at room temperature.


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