Golden Butter Cream Cake

Serve it with fresh strawberries and fresh whipped cream.

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 lightly 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 to 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.