Ingredients for 1928 Award Winning Gold Cake
- 2 1/2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 cup (2 sticks) unsalted butter
- 1 3/4 cups granulated sugar
- 4 large egg yolks
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract, optional
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How to Make 1928 Award Winning Gold Cake
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
- In a large bowl, whisk together 2 1/2 cups all-purpose flour and 4 teaspoons baking powder. Sift three times for a light and airy texture.
- In a separate bowl, cream together 1 cup (2 sticks) unsalted butter until light and fluffy.
- Gradually add 1 3/4 cups granulated sugar, creaming until light and fluffy.
- Beat in 4 large egg yolks, one at a time, mixing well after each addition.
- In a measuring cup, combine 1 cup milk and 1 teaspoon vanilla extract (plus 1 teaspoon orange extract, optional).
- Alternately add the dry ingredients and the wet ingredients to the creamed butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
67g
Fat
27g
Carbs
11g
