Has anyone made the Yellow Butter Cake from "The Cake Bible"? I want to try it and was wondering if it's any good. TIA

sorry, I haven't. But here's a bump!

I've used itseveral times and really like it a lot. I even went to the trouble of figuring out 1 1/2 times the recipe for my 11x15 pan, and believe me, I'm NOT a math person. It uses a lot of egg yolks, but I just freeze the reserved whites in an ice cube tray.

Thank you. I too noticed the number of egg yolks it calls for but I can throw them in an omelet. Will try the recipe this coming weekend and let everyone know how it turned out.

After making several cakes from the cake bible and now having a freezer full of egg yolks, because most the of cakes I made called for egg whites, I saw in the back of the book she explains how to use whole eggs instead of just whites or yolks. The texture will be different of course. I've tried about 5 different cakes and 2 or 3 frostings and they're all good. I don't think anyone could go wrong with anything from the Cake Bible.