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My review
Gold Cake
Carol
"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."
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Ingredients
servings 203Original recipe yields 20 servings (2 - 8 inch rounds)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 4957 Ratings
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Most helpful positive review
1/27/2009
This recipe is excellent and produces a rich but light cake. I used 10 yolks left over from making angel food and supplemented with one whole egg to make one cup. Unlike other reviewers, I did...
Most helpful critical review
2/17/2002
This cake is ok...but it takes a TON of egg yolks!! I might suggest buying some of those pre-separated egg yolks in the can.
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1/27/2009
This recipe is excellent and produces a rich but light cake. I used 10 yolks left over from making angel food and supplemented with one whole egg to make one cup. Unlike other reviewers, I did...
1/19/2005
Don't make this cake if you want a light, yellow cake best topped with chocolate frosting! The cake was very good, but very dense; almost like a shortcake. It is very good served with strawber...
12/31/2010
Great cake! For those who had trouble with it being dense and not rising, maybe you didn't beat the butter and eggs long enough. I always let my Kitchenaid at them for almost 5 minutes. It rose...
5/22/2001
This is a great basic cake. I frosted it with a white marshmallow frosting. It wasn't until I had finished frosting it that I realized I'd made an inside out Twinkie! A big hit.
2/17/2002
This cake is ok...but it takes a TON of egg yolks!! I might suggest buying some of those pre-separated egg yolks in the can.
1/11/2005
This cake had a beautiful gold color as the name suggests. This is PERFECT for those the extra egg yolks. I will make this cake hand-in-hand with angel food-about 16 egg whites are too much to u...
1/23/2010
Turned out perfectly. If it's too dense for some people it could be because there are too many yolks in 1 cup. I used 5 yolks only, as that's what I had left over from making a pavlova (Austra...
5/11/2000
This cake was not what I was looking for the cake did not have enough flavor it was kinda blan! I do not recommend this cake