Gold Cake Recipes

NORWEGIAN GOLD CAKE

Steps:

• Place butter and flour in a mixing bowl.
• Mix 5 minutes at low speed.
• Add eggs, one at a time, beating well after each addition.
• Sift together sugar, baking powder and salt.
• Add gradually to creamed mixture.
• Add vanilla and mix additionaly 2 minutes.
• Turn into greased and floured 10 inch tube or Bundt pan.
• Bake at 325 degrees for 1 hour.

GOLD CAKE

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.

A FAR, FAR BETTER CAKE

Steps:

• Place an oven rack in the top third of the oven and crank the box to 350°F. Then prep two 9-inch round aluminum cake pans by rubbing on a thin layer of butter on the bottoms and sides, and then flour. Finally, line the bottoms of both with a round of parchment paper.
• SiftYou can use a sifter for this or a fine sieve. the flours together with the baking powder and set aside.
• Load the paddle attachment onto your stand mixer and beat the butter on low speed just until smooth, about 1 minute. Follow with the sugar and salt, boosting the speed to medium. Continue to beat until the mixture is light and fluffy, about 4 minutes, stopping to scrape down the sides of the bowl after each minute or so.
• With the mixer still on medium, add the egg yolks one at a time, fully incorporating one before adding the next. When all eight are in, kill the mixer and scrape the bowl. Return the speed to low and slowly addI like to use a paper plate to dose in the flour...great multitasker. half the flour mixture.
• When the first half of the flour mix is worked in, add half of the milk and all of the vanilla. Stop and scrape the bowl yet again then return to low and slowly add the remaining flour. Then scrape one more time, making sure there's no dry flour hiding in the bottom of the bowl. Congratulations, you've conquered the creaming method.
• Divide the mixture between the two pans. I use a scale to ensure even distribution and that means about 660 grams per pan. Smooth the tops with a rubber spatula and tap the pans against the counter to remove any air pockets.
• Bake until the cakes reach an internal temperature of between 207 and 210°F, which typically takes between 30 and 35 minutes. The cakes should be golden brown and a toothpick inserted into the center of the cakes should come out clean.
• Remove from oven and cool cakes on a wire rack for 15 minutes then de-pan onto the rack and cool to room temp before frosting.

POT OF GOLD CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Coat two 8-inch round cake pans with cooking spray; line the bottoms with parchment paper. Coat the parchment with cooking spray and dust the bottom and side of each pan with flour, tapping out the excess. Whisk the flour, baking powder and salt in a medium bowl; set aside.
• Beat the butter and sugar in a large bowl with a mixer on medium speed until light and fluffy, 3 to 5 minutes. Reduce the speed to low; add the egg yolks one at a time, making sure each is incorporated before adding the next. Beat in the vanilla. Beat in the flour mixture in 3 batches, alternating with the milk in 2 batches, until just incorporated. (It's OK if the batter looks curdled.) Increase the speed to medium and beat 1 more minute.
• Divide the batter between the prepared pans and spread evenly. Bake, rotating the pans halfway through, until the tops are golden and spring back when lightly pressed, about 40 minutes. Let cool 15 minutes in the pans, then run a knife around the sides of the pans to loosen. Turn out onto a rack to cool completely; discard the parchment.
• Make the frosting: Bring a few inches of water to a simmer in a medium saucepan over medium heat. Whisk the egg whites, sugar and golden syrup in the bowl of a stand mixer. Set the bowl over the saucepan; cook, whisking, until the sugar dissolves, the egg whites become frothy and the mixture is warm, about 5 minutes. Transfer the bowl to the stand mixer and beat with the whisk attachment on medium-high speed until stiff glossy peaks form. Switch to the paddle attachment. Beat in the vanilla, then beat in the butter a few pieces at a time until smooth. (It's OK if the frosting looks separated; keep beating.)
• Cut a 3 1/2-inch hole from the center of one cake layer with a paring knife; set the cake layer and the cutout aside. Score a 3 1/2-inch circle in the center of the other cake layer, then scoop out the middle without going all the way to the bottom; carefully transfer the cake to a serving plate. Spread the top of the scooped-out cake (but not inside the hole) with 1 cup frosting. Top with the other cake layer and pour the M&M's into the hole. Slicing horizontally, cut off the top 1/2 inch from the reserved cutout to make a thin round; place on top of the candies to form a lid.
• Frost the top and sides of the cake with the remaining frosting. Refrigerate until just firm, about 20 minutes. Dip a small dry brush in luster dust; tap and brush all over the cake.

GOLD CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease 2 (9-inch) cake pans with shortening and set aside.
• Cream together the shortening and the sugar. Combine the flour, baking powder, and salt. Slowly alternate adding the egg yolks and milk with the dry ingredients and mix until well combined. Add the vanilla and mix well.
• Pour into the prepared pans, about 550 grams of batter for each cake. Bake for 18 to 20 minutes. Remove from oven and cool on a rack.