Buttery Yellow Cake
3 large egg yolks
1 1/2 teaspoons pure vanilla extract
1 1/2 cups sifted cake flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
11 tablespoons unsalted butter at room temperature, cut into chunks
1/2 cup heavy cream
Preheat the oven to 350 F. Grease and flour a 9-inch springform or cake pan. In a medium bowl, beat the egg yolks until thick and creamy. Add the vanilla and mix again. Whisk together the dry ingredients in a large mixing bowl until well blended. Add the heavy cream and the butter. Using a hand mixer, mix on low speed for until all of the ingredients are moistened. Increase to high speed and mix for 90 seconds. Add the egg mixture in small batches and mix for about 15 seconds after each addition (or until well blended). Pour the batter into the prepared pan. Bake for 25-30 minutes, or until a cake tester comes clean and the cake just starts to separate from the sides of the pan. Cool in the pan on a wire rack for 10 minutes. Remove and let finish cooling on the wire rack.