Gold cake that is made not with butter, but egg yolks! It is a light and simple to make cake and a great way to use yolks left from meringues or angel food cakes.
Preheat oven to 350°F and grease a large Bundt pan
Start beating the egg yolks until they begin to thicken.
Meanwhile, in a mixing bowl whisk together the flour, baking powder and salt.
Once the egg yolks are thick and aerated, start adding the sugar a little at a time. Beating well after each addition. Add the vanilla and orange flavorings.
Stir in the flour mixture until just combined and then the milk until the batter is uniform.
Spread in prepared pan and bake for 50-55 minutes or until a toothpick tests clean.
Cool for 15 minutes and then turn out onto a wire rack to cool completely.
Dust with powdered sugar or mix together glaze ingredients and drizzle over cake.
Serve with cream cheese whipped cream and berries if desired.
Notes
For a classic gold cake, omit the orange emulsion and just use vanilla extract