Gold cake
This is a very dense cake, delicious served as a dessert with berries and Greek yoghurt. The large number of egg yolks used provides the rich yellow colour. Over the years there have been a number of recipes for gold cakes, created, no doubt, to use up egg yolks left over from other recipes. This particular recipe comes from Cakes and Confections à la Mode by Mrs Harriet De Salis, 1889.
Makes 10 cakes
1¼lb/600g butter
1¼lb/600g sugar
50 egg yolks
5 pints/2.5 litres milk
1lb 14oz/850g flour
1½oz/50g of baking powder
Method
1. Beat the sugar and the butter until white
2. Gradually beat in the eggs
3. Add the flour
4. The mixture will be like a thick pancake batter. Pour it into a 20cm/8" tin
5. Bake at 180?C for 35 minutes
What do you think will be the biggest snack products in the bakery category this year?
- 20 - 22 May, 2008
Bakery China - 21 - 22 May, 2008
Caffe Culture - 03 June, 2008, 16:30 - 21:30
Introductory Bread Making Course - 10 June, 2008 - 11 June, 2008, 20:30
Patisserie for Beginners - 15 - 16 June, 2008
Speciality & Fine Food Fair - 18 - 20 June, 2008
52nd World Food Business Summit
