It is a really good recipe, thanks. I didn't have a 10-inch bun cake pan so I used a 10-inch x 10 regular cake pan for 45 minutes.

Love the cake, it is a keeper! Good way to use up those pesky yolks left from angel food.

I really appreciated this cake for the ability to use up yolks from making an angel food cake. Unfortunately both times I tried it it failed. It rose beautifully and then all of a sudden about 30 minutes in it it flopped. Unfortunately my oven does not give even heat and I live at a high altitude so I'm not sure if that is the reason if flopped but I would like to try again. Any suggestions?

I am making this cake for the second time along side an angel food cake. This cake was delicious, but it did not take anywhere close to an hour for me to bake. The first time it was about 40 minutes and this one is looking like it is going to be about the same. Anyway, it is a great use for egg yolks and a bunch of ingredients I already had in my house. Definitely a keeper.

Tried this as a way to use up the yolks we don't eat. The cake rose way more than I expected and even kept rising in the oven (it overflowed my two small loaf pans, so make sure you use big enough pans!). It is a light, tasty cake. I'll make it again to offer to friends without cholesterol issues. Probably would be great with whipped cream! Once it is cooled, it does come out of the pans easily enough.

Great recipe for the left over yolks you have after making an angel food cake! I was sceptical about this recipe, it seemed too simple. I didn't think it could possibly rise enough to fill an angel food cake pan. Well, I can assure you it rose the whole 4.5 inches of the pan and stayed that tall. I did cool it inverted, just like you would an angel food cake. It was remarkably light and airy, not dense and heavy as you would assume with that many yolks. I served it with strawberries and bananas in a simple syrup. Delicious!!! Everone was impressed. This is a definite keeper. THANKS!!!