1928 Award Winning Gold Cake
This vintage recipe produces a classic gold cake, a tender dessert that won an award in 1928. The method involves carefully sifting the dry ingredients and creaming the butter and sugar to achieve a light texture. Egg yolks provide the signature golden colour, while milk ensures a moist crumb. You can choose between vanilla or a complementary orange extract for flavouring. The cake bakes in a standard 8-inch square pan.
Ingredients
- 2 cups sifted cake flour
- 3 teaspoons baking powder
- 1/2 cup butter, softened
- 1 cup sugar
- 3 egg yolks, beaten till thick and lemon-colored
- 3/4 cup milk
- 1 teaspoon vanilla or 1/2 teaspoon orange extract
Method
- Sift the cake flour, measure it, and incorporate the baking powder. Sift these dry ingredients together three times.
- Cream the softened butter thoroughly. Gradually incorporate the sugar and continue creaming until the mix is pale and fluffy.
- Mix in the beaten egg yolks until fully combined.
- Add the sifted flour mixture alternately with the milk, adding each in small amounts. Beat the batter thoroughly following every addition.
- Once the batter is smooth, stir in your chosen flavouring and beat well.
- Transfer the completed batter into an 8-inch square baking pan that has been well greased.
- Bake at 350 degrees for 50 to 60 minutes.
Nutrition (per serving)
Sodium155100 mg
Recipe details
CategoryDessert
AuthorBeccaB3c
