Premium Gold Cake

Ingredients

• 8 eggs (yolks)
• 2 teacupfuls sugar
• 4 teacupfuls sifted flour
• 2 eggs (whites)
• 1 teacupful butter
• 1 teacupful sweet milk
• 1 teaspoonful vanilla
• 1 heaping teaspoonful baking powder

Method

1. 1

   Sift the baking powder in the flour.

2. 2

   Beat the yolks and sugar until very light; cream the butter and add to this.

3. 3

   Stir in one cupful of flour, then the sweet milk; then the rest of the flour, last the whites, well beaten, and the vanilla.

4. 4

   Bake one hour and a half in a moderate oven.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 124. The excerpt below is the record exactly as published.

Premium Gold Cake 8 eggs (yolks) 4 teaeupfuls sifted flour 2 eggs (whites) 1 teaspoonful vanilla 2 teaeupfuls sugar 1 heaping teaspoonful bak- 1 teacupful butter ing powder 1 teacupful sweet milk Sift the baking powder in the flour. Beat the yolks and sugar until very light; cream the butter and add to this. Stir in one cupful of flour, then the sweet milk; then the rest of the flour, last the whites, well beaten, and the vanilla. Bake one hour and a half in a moderate oven. Old Fashioned Gold Cake 12 eggs (yolks) 4 teaeupfuls sugar 6 teaeupfuls sifted flour 3 teaspoonfuls baking 1 teacupful milk powder 11/^ teaeupfuls butter To use with Old Fashioned Lady Cake both for the sake of using the yolks of part of the eggs whose whites were put in the lady's cake, and for the sake of the contrast of color. Cream the butter and sugar together until very light; add the milk, the eggs — very thoroughly beaten — and, lastly, the flour twice sifted with the yeast powder. One-half the quantity given in these recipes would probably be ample for modern requirements. Our grandmothers were generous providers. 240 THE NEW ANNIE DENNIS COOK BOOK Gold Cake, No. 1 % teacuipful butter (fiull) Vz teaspoonful salt 1 teacupful powdered sugar l^^ tea.^poonfuls baking 4 eggs (yolks) powder % teacupful sweet milk 1 teaspoonful lemon ex- 2 teacupfuls sifted flour tract Mix in the order given, creaming the butter first. Beat the eggs well, sift the salt and baking powder in the flour. Beat until perfectly smooth and bake in a shallow tin, lined with buttered paper, from twenty minutes to half an hour in a steady oven, being careful not to open the door suddenly upon it. Powdered sugar sifted thickly over the top, just before baking, improves its appearance, or you can cover it with icing. Cut in three inch square blocks. Gold Cake, No. 2 May be made as for White Cake No. 1, using yolks instead of the whites of the eggs. WHITE CAKE Premium White Cake ^ eggs (whites) 4 light teacupfuls sifted 2 teacupfuls sugar

Cook this with the app: pantry check, scaling, and the assistant.