golden butter cream cake;

3 large egg yolks - 2 scant fl oz
heavy cream - 1/2 liquid cup 
vanilla - 3/4 tsp
sifted cake flour - 1 1/2 cup
sugar - 3/4 cup
baking powder - 1 1/4 tsp
salt - 1/4 tsp
unsalted butter (must be softened) - 10.5 tbsp

preheat oven to 350 F

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.

In a medium bowl lightly combine the yolks, 2 tbsps cream, and vanilla. 

In a large mixing bowl combine the dry ingredients and mix on low
speed for 30 sec to blend.  Add the butter and remaining 6 tbsp
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 adition 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 clear 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 spatual and invert
onto a greased wire rack.  For an attractive top crust, reinvert to
so that the top is up and cool completely before wrapping airtight.