Blend ingredients together. Substitute for regular flour. NOTE: The original cake recipe calls for 1 cup sifted cake flour. I substituted the gluten free flour for the cake flour. This cake is delicious.
By littergitter from NC
I saw on Thrifty Fun that you can freeze egg yolks so after making the cake, I put each yolk into a section of an ice tray and froze them. After frozen, I put them in a ziplock bag.
To test them for cooking, I took out 2 and placed them in the refrigerator the night before cooking breakfast the next morning so they could thaw. For breakfast, I mixed them with 3 eggs and scrambled them. They were very good. These yolks will not be wasted.
Also, this cake freezes well. I sliced it into individual servings and wrapped each piece in seram wrap, placed them in a zip lock bag and put it in the freezer. This keeps me from devouring half the cake in one day.