My brother was diagnosed with cholesterol problems in his late 20's and began doing everything the doctors prescribed i.e., careful diet, exercise and necessary meds.  His wife immediately started cooking low or no cholesterol and our family followed suite for holidays and occasions when we are all together.  I have since always made his favorite cake egg-yolk free by adding an extra egg white for the yolks I leave out of the 2-egg recipe.  I also eliminate the fatty buttermilk with the substitute of vinegar and 1% milk.  The cake has never been dry -- in fact it is very moist but I check with a touch test at least 10 minutes short of the suggested baking time and then with a paring knife inserted in the center every couple of minutes thereafter.  I remove the cake from the oven when there is a crumb or two and a moist sheen on the knife blade.  Another source for yolk free cakes is to use an egg substitute product such as "Egg Beaters" which can be found in small cartons with the regular eggs, butter, etc. in your grocery or supermarket.  This is in liquid form and the measurements per egg is on the carton.  When skillet cooked there is really no difference in the taste compared to regular scrambled eggs.  Happy Baking!!