Saturday, August 25, 2012
Recipe: My Special Gold Cake Turns Any Day Into a Joyous Occasion!
Although there are a few more steps than I typically like, I do think the results are worth the tiny bit of extra trouble for this special gold cake that I have for you today. This recipe is incredibly moist and light for one that is made from all-purpose flour. You just may be fooled into thinking finer textured cake flour was involved.
This recipe is enough to make a triple layer cake with pans of nine-inch size or a big sheet cake. Frost with your favorite icing or do try my recipe for whipped cream like Special Occasion Bakery Frosting. In place of Virgin Coconut Oil, you can substitute shortening for equally delectable results.
So I share this small joy with you and hope you give my recipe a try one day. Honestly, I know you will love it!
My Special Gold Cake
1-1/2 cups of granulated sugar
1 cup of confectioners' sugar
1 cup of shortening
5 eggs, separated
3 cups of flour
3 teaspoons of baking powder
1/2 teaspoon of salt (for the cake batter)
1/4 teaspoon of salt (for beating with the egg whites)
1-1/4 cups of milk
1 teaspoon of vanilla
Make sure your eggs are at room temperature. This trick will make the task of separating the yolks from the whites easier.
Sift the two varieties of sugar together in a large mixing bowl.
Cream the sifted sugars with the shortening thoroughly.
After separating your eggs into two mixing bowls, add the yolks to the creamed mixture and beat well.
Beat your egg whites with 1/4 teaspoon of salt until stiff peaks form. The salt does help firm it much better.
Sift together the flour, baking powder, and salt and slowly alternate the dry with your milk and vanilla to the creamed mixture, until you exhaust those ingredients.
Now fold in your stiffly beaten egg whites into your batter.
Pour into three greased and lined with wax paper or simply floured 9-inch cake pans. Bake in a 350-degree oven for about 35-40 minutes. Test with a toothpick inserted and if it comes out clean, then it is done.
This also makes a big sheet cake about 11" x 3/4" x 7-1/2". Just remember, you may need to keep size pan in slightly a few more minutes, depending on your oven.