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3 Way Gold Cake

Farm.Fares's picture
Ingredients
  Egg yolks 11
  Salt 1⁄4 Teaspoon
  Sugar 2 Cup (32 tbs)
  Milk 1 Cup (16 tbs), scalded
  Sifted cake flour 2 1⁄2 Cup (40 tbs)
  Baking powder 2 Teaspoon
  Lemon extract 1 Teaspoon
  Vanilla 1 Teaspoon
  Butter/Margarine 1⁄2 Cup (8 tbs), melted
  Mint jelly/Raspberry jam 2 Tablespoon (as required)
  Confectioners' sugar To Taste (as required)
  Pink frosting 2 Tablespoon (as required)
Directions

GETTING READY
1) Preheat the oven to 350°F.

MAKING
2) In a bowl, beat the egg yolks with salt until thickened.
3) Gradually beat in sugar, until the mixture is thick and puffy.
4) Stir in the hot milk and blend thoroughly.
5) In a bowl, sift the flour and baking powder together.
6) Stir into the egg mixture along with the lemon extract, vanilla and butter.
7) In a greased 9x13x2 inch or 15 1/2 x 10 1/2 x l inch baking pan, turn the mixture.
8) Bake in the preheated oven for 35 to 40 minutes, or until a wooden pick inserted in center comes out clean.
9) Remove the cake from pan, cool and slice in 1/3 and wrap separately for freezer.

FINALIZING
10) Frost one cake section in dainty pink and slice into small diamond shapes.
11) Slice the second cake section horizontally, spread with mint jelly or raspberry jam in between the two layers and sprinkle with the confectioners sugar on top.
13) Slice the third cake section in fingers.

SERVING
14) Place the cake sections on a platter and serve the cake fingers with fruit compote .

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Kids, Party
Preparation Time: 
35 Minutes
Cook Time: 
40 Minutes
Ready In: 
75 Minutes

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