3 1/2 c. sifted cake flour
1 1/2 tsp. double-acting baking powder
1/8 tsp. salt
1 c. butter
2 c. granulated sugar
6 egg yolks
2 tsp. vanilla
1 c. milk

Start heating oven to 350 degrees. Sift flour with baking powder and salt. Grease, then flour 3 quart fluted ring mold. In large bowl, with mixer at high speed, mix butter with sugar, then with egg yolks and vanilla, adding them gradually until very light and fluffy.

At low speed, beat in alternately until smooth, flour mixture in fourths, 1 cup milk in thirds. Turn batter into ring mold. Bake 1 hour or until cake tester, inserted in center, comes out clean. Cool cake in pan 15 minutes; then loosen edges with spatula, and remove to rack to finish cooling.