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Orange Gold Cake
A tender, rich cake with a velvety crumb and a delicate citrus flavor. It's a great way to use up egg yolks after making an angel food cake!
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
10
servings
Calories
Author
Marye Audet-White
Ingredients
2 ½
cup
cake flour
, sifted
½
teaspoon
baking soda
½
teaspoon
salt
12
egg yolks
, room temperature
¾
cup
unsalted butter at room temperature
1
tablespoon
orange zest
2
teaspoon
orange extract
1
teaspoon
vanilla extract
1 ½
cup
sugar
1
cup
buttermilk
Instructions
Preheat the oven to 350.
Grease and flour two (9 inch) layer cake pans.
Sift the flour with the salt and baking soda and set aside.
Beat
the egg yolks for five minutes, or until thick and lemon colored and a ribbon forms when the beaters are lifted.
In another bowl
beat
the butter until creamy.
Add ¼ c of sugar and flavorings, and
beat
well.
Continue to add the rest of the sugar slowly, beating well and scraping bowl often.
There should be no graininess to the butter when all of the sugar is incorporated.
Add 4 of the yolks and
beat
well.
Continue adding yolks, 3 or 4 at a time, beating well after each addition.
Add flour mixture alternately with the buttermilk, beginning and ending with the flour.
Mix just until blended.
Divide batter evenly between the pans and bake for 30 minutes.
Check cakes. When done they will be golden, and a toothpick inserted in center will come out clean.
Cool in the pans for 10 minutes, and then turn out to cool completely before frosting.
Use any frosting you like.