Gold Cake
From The Wilson cook book, 1941
This makes a very small cake and the recipe is better doubled. An excellent way to use yolks left from an angel food cake.
Presented as published in 1941. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 41. The excerpt below is the record exactly as published.
Gold Cake 8 egg yolks 1% cup sweet milk 1 cup sugar 1% cups flour 2 teaspoons Royal baking % cup butter
Cook this with the app: pantry check, scaling, and the assistant.