Gold Cake Recipe - Cooking Index
Gold Cake Recipe - Cooking Index
| Cake | ||
| 1/2 cup | 99g / 3.5oz | Butter - room temperature |
| 1 1/4 cups | 247g / 8.7oz | Sugar |
| 11 | Egg yolks - (7/8 cup) | |
| 1 1/4 cups | 78g / 2.8oz | Sifted cake flour |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/2 cup | 118ml | Milk |
| 1/3 teaspoon | 1.7ml | Orange extract |
| 1/3 teaspoon | 1.7ml | Lemon extract |
| 1/3 teaspoon | 1.7ml | Almond extract |
| 2 teaspoons | 10ml | Baking powder |
| Icing | ||
| 1/4 cup | 49g / 1.7oz | Butter |
| 1 | Box powdered sugar - (1 lb) | |
| 1/4 cup | 59ml | Orange juice |
Cake: Cream butter at high speed until light and fluffy, 1 minute. Beat in sugar gradually. Add egg yolks, beating until creamy, 2 to 3 minutes.
Sift cake flour with salt. Add alternately with milk to egg mixture, beating well after each addition. Add orange, lemon and almond extracts and baking powder, stirring well.
Turn mixture into ungreased 9-inch tube pan. Bake at 350 degrees until golden brown and toothpick inserted in cake comes out clean, about 45 minutes. Invert pan on cake rack to cool.
Run spatula along sides of pan to remove cake. Frost when cool.
Icing: Blend butter with powdered sugar at low speed, slowly adding juice to give icing spreading consistency.
This recipe yields 12 to 14 servings.
Each of 14 servings: 125 calories; 138 mg sodium; 0 cholesterol; 0 fat; 28 grams carbohydrates; 3 grams protein; 0.02 gram fiber.
Source:
The Los Angeles Times, 08-04-1999
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