The answers are on The Cake Bible, let me just repeat:
I make Golden Genoise, Biscuit de Savoie, Biscuit Roulade, and Butter Cakes, with frozen yolks, with and without sugar. I recommend sugar, so it is foolproof. 1/2 tsp superfine sugar per yolk. Substract this sugar from your recipe (I measure the sugar as usual, then with a teaspoon scoop some out).
When sugar is not present, yolks will become gummy/gluey when thawing. Do not disturb until completely thawed, then run them thru the food processor with some sugar and it will become creamy and incorporated. A stand mixer at the highest speed would work too. This prevents the yolk from coagulating into little yolk yellow crumbs. In fact, even with fresh egg yolks, my Mom always told me that once yolks touch sugar, you must beat right away to prevent coagulation.
I seldom use fresh eggs to make cakes, unless you use duck eggs for taste!