Moist Golden Cake Recipes

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GOLD CAKE



Gold Cake image

This is a great yellow cake which uses up your leftover egg yolks, especially after making an angel food cake. Ice with white icing, coffee icing or chocolate icing.

Provided by Carol

Categories     Desserts     Cakes     Yellow Cake Recipes

Yield 20

Number Of Ingredients 8

¾ cup butter, softened
1 ½ cups white sugar
1 cup egg yolks
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans.
  • Whisk together flour, baking powder, and salt in a small bowl.
  • Cream butter and sugar together in a mixing bowl. Add egg yolks and vanilla; beat until fluffy. Add milk to butter mixture in 2 parts alternately with flour mixture in 3 parts, beginning and ending with flour mixture. Spread in prepared pans.
  • Bake for about 25 to 30 minutes, or until an inserted wooden pick comes out clean.

Nutrition Facts : Calories 202.9 calories, Carbohydrate 24.4 g, Cholesterol 169 mg, Fat 10.4 g, Fiber 0.3 g, Protein 3.4 g, SaturatedFat 5.7 g, Sodium 165.8 mg, Sugar 15.5 g

GOLDEN CAKES



Golden Cakes image

This is an old recipe from the 1923 era. Frost with boiled frosting, using whites of eggs in frosting. Decorate with maraschino cherries.

Provided by Gale

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 30m

Yield 15

Number Of Ingredients 9

½ cup butter, softened
1 ½ cups white sugar
4 egg yolks
1 egg white
2 ½ cups all-purpose flour
2 teaspoons baking powder
½ cup milk
¼ teaspoon almond extract
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper muffin liners.
  • In a large bowl, cream together the butter and sugar until light and fluffy. In a separate bowl, beat together egg yolks and egg white. Beat the egg mixture into the butter and sugar.
  • In a separate bowl, sift together flour and baking powder. Stir flour into egg mixture alternately with milk. Stir in almond and vanilla extracts. Pour batter into prepared muffin cups.
  • Bake in preheated oven for 15 minutes, until a toothpick inserted into the center of each cake comes out clean.

Nutrition Facts : Calories 227.5 calories, Carbohydrate 36.6 g, Cholesterol 71.5 mg, Fat 7.7 g, Fiber 0.6 g, Protein 3.4 g, SaturatedFat 4.4 g, Sodium 101.1 mg, Sugar 20.5 g

MOIST GOLDEN CAKE



Moist Golden Cake image

from BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes by Shirley O. Corriher

Provided by Second2None

Categories     Dessert

Time 1h

Yield 1 cake

Number Of Ingredients 11

5 tablespoons unsalted butter, cut in 2 tablespoon pieces
1 1/2 cups sugar
2 teaspoons vanilla extract
1/3 cup canola oil
3 large egg yolks
2 large eggs
1/3 cup buttermilk
1 3/4 cups cake flour, spooned and leveled (NO SUBSTITUTE -- the cake will be sunken in the center and simply will not work correctly if other f)
1 3/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup heavy cream

Steps:

  • Arrange a shelf in the lower third of the oven, place a baking stone on it, and preheat the oven to 350 F/177°C.
  • Spray a 9 x 2-inch (23 x 5-cm) round cake pan with nonstick cooking spray and line with a parchment circle. (I very lightly spray the top of the parchment, too.).
  • In a mixer on medium speed, beat the butter to soften. Beat until it is light in color, about 3 minutes. Add sugar and continue to beat (cream) until very light, scraping down the sides and across the bottom of the bowl at least once. While creaming, feel the bowl; if it does not feel cool, place in the freezer for 5 minutes, then continue creaming.
  • Beat in the vanilla. On medium speed, blend in the oil.
  • On the lowest mixer speed, blend in the yolks, one at a time, mixing just to blend. Blend in the whole eggs, one at a time, mixing just to blend.
  • In a medium mixing bowl, beat flour, baking powder, and salt for 30 full seconds at medium speed with a hand mixer or with a fork or whisk by hand.
  • On the slowest mixer speed, blend over 1/2 of the flour mixture into the batter. Continue on slowest speed and blend in 1/2 of the buttermilk. Continue adding the remainder of the flour until all is incorporated. Blend in the remaining buttermilk.
  • In a cold bowl with cold beaters, whip cream until soft peaks form when the beater is lifted. Stir about 1/4 of the whipped cream into the batter to lighten. Then, fold the rest of the whipped cream into the batter.
  • Pour the batter into the prepared pan. Drop the pan onto the counter from a height of about 4 inches (10 cm) to knock out bubbles. Place the cake in the oven on the stone and bake until the center springs back when touched, or a toothpick inserted in the center comes out clean but moist, about 40 minutes. Ideally, the cake should not pull away from the sides until it has just come out of the oven. The center temperature should be about 209 F/98 C if you check by inserting an instant read thermometer.
  • Place in the pan on a rack to cool, about 10 minutes, then shake the pan to loosen the cake all around. Spray a cooling rack with nonstick cooking spray and invert the cake onto the rack to finish cooling. Peel off the parchment. Cool completely before slicing into layers, storing or icing.

Nutrition Facts : Calories 3962.4, Fat 200.5, SaturatedFat 77.8, Cholesterol 1371.3, Sodium 2106.8, Carbohydrate 499.9, Fiber 4.1, Sugar 306.7, Protein 46.1

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