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Gold Cake Ii

Western.Chefs's picture
  Cake flour 2 3⁄4 Cup (44 tbs), sifted
  Baking powder 3 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Shortening 3⁄4 Cup (12 tbs)
  Granulated sugar 1 1⁄4 Cup (20 tbs)
  Egg yolks 8
  Bottled milk/6 tablespoon evaporated milk and 6 tablespoon water 3⁄4 Cup (12 tbs)
  Lemon extract 1⁄2 Teaspoon

Sift the flour, baking powder, and salt together 3 times.
Work shortening with a spoon, until fluffy and creamy, then gradually add the sugar, while continuing to work with a spoon until light.
Beat egg yolks with a hand or electric beater until lemon-colored, and thick enough to fall in a heavy continuous stream.
Add to the creamed mixture, and beat with a spoon until very smooth, almost waxy in appearance.
Add flour mixture alternately in thirds with milk and extract, beating very thoroughly with a spoon after each addition.
After all flour is added, beat thoroughly again.
Bake in 3 greased and floured 8" layer cake pans in a moderately hot oven of 375°F for 25 min., or until done.
If desired, fill and frost with Orange Frosting, Then sprinkle 1 1/2 teasp grated lemon rind on top, and cover sides with 1 c fresh or moist shredded coconut.
A nice way of using up egg yolks left from Angel Food Cake, For uses of leftover egg whites.

Recipe Summary

Lacto Ovo Vegetarian

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4391 Calories from Fat 1770

% Daily Value*

Total Fat 199 g305.6%

Saturated Fat 53.2 g266%

Trans Fat 20.2 g

Cholesterol 1497.6 mg499.2%

Sodium 2489.4 mg103.7%

Total Carbohydrates 596 g198.5%

Dietary Fiber 42.6 g170.4%

Sugars 260.3 g

Protein 81 g162.7%

Vitamin A 38.1% Vitamin C

Calcium 192.3% Iron 30.7%

*Based on a 2000 Calorie diet


Gold Cake Ii Recipe