I think you're absolutely right the yellow cake standard is a matter of preference; my mother (who was French) made an excellent yellow cake that was really good and so did my aunt ( who was Basque) but my aunt used a lot of Mexican vanilla and it was not as yellow because she didn't use as many egg yokes; I loved them both but my aunts was not as sweet and I would tend lean more toward that. However! My mum's white cake was the very best I have ever had and I have never been able to replicate that; it's was light, fluffy yet the crumb had substance and superbly moist. I think bar none the "The White Cake" is the real test of great baker... I have tried dozens of recipes over years and I have not been able to achieve that mythical level of conquering the monster called "TWC" ha! :)

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