Gold Cake

Recipe By Anonymous
Rating
Published Jun 3rd
Prep - Cook - Additional - Ready In -
Servings 2 - 8 inch rounds Calories 202.9

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.

Recipe Ingredients

  • 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

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans.
  2. 2 Whisk together flour, baking powder, and salt in a small bowl.
  3. 3 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.
  4. 4 Bake for about 25 to 30 minutes, or until an inserted wooden pick comes out clean.

Nutrition Facts

  • Calories 202.9
  • Carbohydrate 24.4 g
  • Cholesterol 169 mg
  • Fat 10.4 g
  • Fiber 0.3 g
  • Protein 3.4 g
  • Saturated Fat 5.7 g
  • Sodium 165.8 mg
  • Sugar 15.5 g

Reviews

  1. D.Olk Jan 3, 2011 07:46 PM
    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 so high it overflowed the pans. Will make again (often) in a 13x9 pan next time. Thanks for - Read more ...
  2. DebbieB Jan 25, 2010 06:24 PM
    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 (Australian meringue cake with whipped cream and fruit decoration - I used mango and raspberries). I added - Read more ...
  3. Misa Jan 29, 2009 01:37 AM
    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 didn't find the cake particularly heavy or dense. I was careful to beat the batter until "fluffy", as called for - Read more ...
  4. LMARIED65 Jan 19, 2005 08:13 PM
    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 strawberries but I was disappointed with the outcome after reading the reviews thinking of a chocolate frosted cake. If anyone knows - Read more ...
  5. ALECIALYNN Jan 11, 2005 11:50 PM
    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 use for anything else. I frosted this with a fudgy frosting/glaze.
  6. PERIN Sep 24, 2003 01:38 AM
    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.
  7. clearisfullheart Sep 2, 2003 09:58 PM
    Fabulous! Moist...rich...a definite keeper!
  8. Gayle Oct 12, 2002 09:34 PM
    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.
  9. KATI Aug 29, 2002 11:53 PM
    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
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