Golden Butter Cream Cake

Preheat the oven to 350 deg.F. In a mediun bowl lightly combine the yolks,
2 table- spoons 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 6 tablespoons cream. Mix on low speed until the dry
ingredients are moistened. Increase to medium speed (high speed if using a
hand mixer) and beat for 1 1/2 minutes to aerate and develop the cake’s
structure. 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. The
cake should be just starting to shrink from the sides of the pan. It will
shrink quite a bit while cooling. Let the cake cool in the pan on a rack
for 10 minutes. It will have a level top. Loosen the sides with a small
metal spatula and invert onto a greased wire rack. For an attractive top
crust, reinvert so that the top is up and cool completely before wrapping
airtight. Preparing the pan One 9-inch by 2-inch cake or quiche pan or
9-inch springform pan, greased, bottom lined with parchment or wax paper,
and then greased again and floured. Serves 8 Finished Height: 1 3/8 inches;
1 1/8 inches in quiche pan. Store: Airtight: 3 days room temperature, 1
week ref. 2 months frozen. Moisture distributes most evenly the day after.