Angel cakes don't use any yolks. SPONGE CAKE 6 eggs 1 TBL lemon juice 1 tsp grated lemon rind (no white part, only the yellow) 1 cup sifted cake flour Pinch of salt 1 cup sugar Preheat oven to 325°. Lightly grease & flour the bottom, not the sides of a 10" tube pan. Break the eggs into the large bowl of a mixer, add the lemon juice & grated rind & beat the mixture at highest speed until soft peaks form, 12-16 minutes. while the eggs are being beaten, sift together the flour & salt onto a piece of waxed paper. Continue beating the eggs at highest speed (after soft peaks form) & pour the sugar in a fine stream over them, taking 2 1/2 to 3 minutes to add all the sugar. Change to lowest speed & sift the flour & salt over the surface of the mixture as the bowl turns, taking 2 1/2 to 3 minutes to add all the flour. Scrape the sides of the bowl & beat at lowest speed 1/2 minutes. Pour the batter into the prepared pan & bake 50 minutes, or until a toothpick inserted near the center comes out clean. Invert the cake pan & set it on a rack to cool. Prop it up if necessary so that the air can circulate between the cake & countertop. Let the cake cool at room temperature before removing it from the pan.~~from Craig Claiborne

I was thinking it was similar to "Gold Cake" too. My mother made K C Gold Cake from a little booklet for K C Baking powder - copyright 1935. K C Gold Cake 1/4 c. butter (2 oz.) 1/2 c. sugar (4 oz.) Yolks of 4 eggs, beaten light 1 c. pastry flour, less 2 level tablespoonfuls (3-1/2 oz.) 1 level teaspoonful K C Baking Powder 1/4 c. milk Grated rind of 1 orange Cream the butter; add the sugar, the yolks, orange rind and milk; then the flour sifted with the baking powder three times. Bake in a tube pan about thirty minutes. [The recipe doesn't give an oven temperature, but I assume a moderate oven - 350°F.] Cover with Coconut Frosting. ------------------------------------------------------ By the looks of the cake, it has more of the characteristics of a quick bread (close crumb) instead of a shortened cake, probably due to the melted fat. The thick crust is an indication of too much egg. If the crumb was tough, rather than tender, that's also another indication of too much egg, as well as using flour with too much protein in it. But since the recipe was altered from another recipe in order to use all those yolks, that makes sense to have those characteristics. I agree, sift the flour and you'll probably avoid the flecks of flour in the cake. I vote for Coconut-Pecan Filling and Frosting as a good way to use 4 yolks... (nothing wrong with a little indulgence once in a while). I use powdered eggs and keep powdered whites, powdered yolks and powdered whole eggs on hand. By doing so I have all the egg choices - without the leftovers. I also make a lot of 1/2 recipes for muffins and other baked goods when I don't require full recipes, so it's easy to add 1/2 an egg by using powdered whole eggs. -Grainlady

Hi Lpink. This recipe was posted by riverrat and I've made it - it's fabulous. I was wondering if you could use the frosting from it? It has kind of the same flavors you're talking about. Stacy LEMON BUTTERMILK CAKE WITH STRAWBERRIES Âriverrat Serve this dense, moist cake with a big bowl of lightly sweetened strawberries. CAKE 1 3/4 cups sugar 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 2 tablespoons grated lemon peel 3 extra-large eggs 1/4 cup fresh lemon juice 3 cups cake flour 1 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups buttermilk 1 16-ounce package frozen sliced sweetened strawberries, thawed FROSTING 12 ounces cream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 2 cups powdered sugar 5 tablespoons frozen lemonade concentrate, thawed 1/2 teaspoon finely grated lemon peel 2 1-pint baskets strawberries, hulled. FOR CAKE: Position rack in center of oven and preheat to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Beat sugar, butter and lemon peel in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in lemon juice. Sift flour, baking soda and salt into medium bowl. Stir dry ingredients into butter mixture alternately with buttermilk, beginning and ending with dry ingredients. Divide batter among prepared pans. Bake until tester inserted into center of cakes comes out clean, about 30 minutes. Transfer pans to racks and cool 15 minutes. Turn out cakes onto racks and cool completely. (Can be prepared 1 day ahead. Wrap tightly in plastic and store at room temperature.) Boil sliced sweetened strawberries with juices in heavy small saucepan over medium-high heat until mixture is reduced to 2/3 cup and begins to thicken, stirring frequently, about 20 minutes. Cool to room temperature. FOR FROSTING: Beat cream cheese and butter in large bowl until light and fluffy. Gradually add powdered sugar and beat until smooth. Beat in lemonade concentrate and lemon peel. Divide strawberry mixture between 2 cake layers and spread over tops, leaving 1/2-inch border around edges. Let stand until slightly set, about 5 minutes. Place 1 strawberry-topped layer on platter. Drop 3/4 cup frosting atop cake by spoonfuls; gently spread over top. Top with remaining strawberry-topped layer. Drop 3/4 cup frosting by spoonfuls atop cake; gently spread over top. Top with remaining cake layer. Using spatula, spread remaining frosting in decorative swirls over sides and top of cake. (Can be prepared 1 day ahead. Cover with cake dome and chill. Let cake stand at room temperature 1 hour before continuing.) Decoratively arrange strawberries, pointed side up, atop cake. Cut into wedges and serve. Serves 12. Bon Appétit June 1995 Jeanne Thiel Kelley: Los Angeles, California

I honestly feel that there is no such thing as lowfat or low sugar cream cheese icing! That's why if I want to really cut calories I make my carrot cake in a bundt pan and then just lightly dust with confection sugar before serving, makes a lovely impression. Can also make as a flat cake and put a paper doily over the cake and then dust with confection sugar and then take the doily off for a nice effect. Carrot cake is very moist and doesn't need icing. Serve with ice milk or tofutti if you still need something creamy. Can also top cake with a pudding or cornstarch thickened fruit sauce after serving. That's low fat but not low sugar.