Wednesday, May 2, 2018

Vintage Gold Cake

A delicious 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.

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

    Have you ever needed to use a ton egg whites for a nice angel food cake or pavlova recipe and wondered what the heck you were going to do with all of those yolks? I mean there is only so much lemon curd one person can make and eat. It is delicious, but...

     Though I suppose there is always custard too.  Hmm, now this egg yolk situation isn't sounding so bad.  Forget I said anything about that.  Remember when I was telling you how terrible it is to be left with a ton of egg yolks after baking something that uses a lot of whites?

      That is the exact reason this vintage cake was born.  It is a nice rich pound cake style cake but without the pound of butter.  Instead it uses those egg yolks!  If you don't find yourself with a dozen egg yolks at once, don't worry yourself.  You can freeze a few at a time when you have extras until you have the dozen.  Then just defrost them and you will be ready to go!

     I just love recipes like this.  The kind that are born out of the necessity of using all of what you have and not wanting to waste precious food.  Especially since this recipe was created to use the rest of the eggs used to make an angel food cake.

     I can just imagine some grandma baking a fluffy angel food cake with her farm fresh eggs then looking at those egg yolks and thinking, I bet I can do something with those! That grandma had probably collected those eggs herself and was not going to let a bit go to waste.  Luckily I had help from Eggland's Best for the eggs, but I was still not going to let a bit go to waste! Actually the process from there is not all that different from making the angel food cake.

      Whipping the yolks and sugar doesn't result in a white cloud like the whites, but you will be amazed at the texture change as you go. It gets thick and the color definitely changes too.  Between the air whipped in at this stage and the baking powder, the result is still a really springy cake.

       While we are counting our blessings for not having to harvest the eggs ourselves, I am equally thankful I didn't have to grow and harvest the sugar.  The good folks at Dixie Crystals did that for me.  They were generous enough to send me enough to make this cake for you and plenty more. The timing couldn't have been better either since I am working on desserts for my brother's wedding.  )I think I finally have the cake and frosting recipes picked! Hooray!)

      Back to the cake!  Most gold cakes are flavored with lemon, probably because the golden color reminds folks of lemon.  Vanilla would be good as well.  But I could not wait to use some of the orange flavoring I had just received from LorAnn Oils, so I went with orange!  Of course I mixed orange and vanilla in the glaze as well for that creamsicle flavor we love so much!

     I wouldn't change a thing! The orange flavor was perfect for this cake and the glaze took it to the next level.  I served it up with some cream cheese whipped cream and fresh raspberries for a stunning dessert.

     So grab a raspberry mimosa and a nice slice of this gold cake and call this brunch dish a win!  This cake would also be a great dessert course for a spring or summer dinner.  A dollop of whipped cream and a pile of whatever fresh berries you have would make it showstopper no matter the time of day!

Yield: 12 servings

Vintage Gold Cake

A delicious 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.
prep time: 15 MINScook time: 55 MINStotal time: 70 mins


  • 12 egg yolks
  • 3 cups flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 1 teaspoon vanilla
  • 2 teaspoons orange emulsion
  • 1 cup cold milk 
Creamy Orange Glaze (optional)


  1. Preheat oven to 350 F and grease a large bundt pan 
  2. Start beating the egg yolks until they begin to thicken. 
  3. Meanwhile, in a mixing bowl whisk together the flour, baking soda and salt. 
  4. 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. 
  5. Stir in the flour mixture until just combined and then the milk until the batter is uniform. 
  6. Spread in prepared pan and bake for 50-55 minutes or until a toothpick tests clean. 
  7. Cool for 15 minutes and then turn out onto a wire rack to cool completely.  
  8. Dust with powdered sugar or mix together glaze ingredients and drizzle over cake. 
  9. Serve with cream cheese whipped cream and berries if desired. 
Created using The Recipes Generator

Take a look at what the #BrunchWeek Bloggers are creating today!
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Cheesy Artichoke Bruschetta from Daily Dish Recipes.

Cheesy Artichoke and Sun-Dried Tomato Bread from Family Around the Table.
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Ham Egg Cups - 2 Ways from Big Bear's Wife.

Hash Brown Crusted Denver Quiche with Asparagus from A Kitchen Hoor's Adventures.
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Sous Vide Italian Egg Bites from Wholistic Woman.
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Vanilla Funfetti Donuts from Hezzi-D's Books and Cooks.
BrunchWeek Main Dishes:
Everything Bagel Macaroni and Cheese from Love and Confections.
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Instant Pot Shrimp & Grits from The Crumby Kitchen.

Sweet & Savory Monte Cristo Blueberry French Toast from Kudos Kitchen by Renee.

Peach and Riesling Glazed Ham from The Redhead Baker.

BrunchWeek Fruits, Vegetables and Sides:
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Grits au Gratin from The Barbee Housewife.
Macerated Strawberry Sauce from Amy's Cooking Adventures.
Primavera Pasta Salad from It Bakes Me Happy.
Pickled Asparagus from A Day in the Life on the Farm.
BrunchWeek Desserts:
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Coconut Sour Cream Pound Cake from My Catholic Kitchen.

French Coconut Pie with Pine Nuts from Shockingly Delicious.

Rustic Raspberry Lemon Cheesecake Tart from Sweet Beginnings.

Vintage Gold Cake from Cooking With Carlee.

Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.


  1. Looks so decadent, you'd never know there is no butter!! Mmmm looks so yummy!!

  2. I like Fritata's for brunch with my husband,

    1. Mmm! I have a fun frittata coming later in the week too.

  3. Hi Carlee, what a nice way to use up those egg yolks. I usually give them to the dogs as a treat, but OoooOOoo this vcake looks tempting. It's going to take a while to collect 12 yolks, but it's certainly doable.


    1. It's worth the wait, though don't tell the dogs it's my fault they don't get their treats!

  4. Great tip about freezing the yolks until you have enough. Thanks Carlee.

    1. That way you don't have the opposite problem of needing all the yolks and not the whites! ;-)

  5. I am completely intrigued by this cake! I will be trying this one :)


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