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Butter and egg yolks have very different profiles in terms of their uses in recipes and constituent parts. Butter usually has 80-85% fat by weight, while egg yolks are only about 25-30% fat. Butter has only a trace amount of milk proteins, while egg yolks typically have 15% or more protein by weight. Butter has only a small amount (about 15%) of water, ...
If you beat egg whites separately and egg yellow and sugar separately and followed by flour, I Am sure you will not get an egg smell in your cake. After beating both you have to combine both and fold. I find this is the best way.
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