- Mika Leon
This is one of my favorites cakes to always have on my bar for guests to enjoy when they come over. It simple to make & goes perfectly with an afternoon coffee or tea and is so yummy served warm with a scoop of ice cream. A golden cake is essentially a butter cake without the egg whites, just the yolks are used in this recipe. Its a one bowl recipe which I love because again, no one like washing dishes! Chances are you probably have all the ingredients for this cake sitting in your pantry, another great reason to make this cake. The trick here is to sift your flour and sugar to reach a nice & light, fluffy consistency! Top it with a beautiful layer of powdered sugar and a flower from the garden.
2 ¾ cups AP flour (sifted)
2 ½ tsp. baking powder
1 stick of butter at room temp.
1 cup of sifted sugar
¼ tsp. Salt
1 tsp. Vanilla extract
1 cup of evaporated milk
8 egg yolks, beaten
zest of 1 large orange + 1tbsp. of the juice
Preheat the oven to 350F. In a bowl sift together your flour and baking powder, set aside.
In your stand up mixer with a paddle attachment, cream together your sifted sugar and room temp butter. Once incorporated after 3-4 min. add your 8 beaten egg yolks to that mixture. Now, add your flour, baking powder, salt, vanilla, orange zest, orange juice & milk and mix on medium for a few minutes until all the ingredients are combined. Make sure to scrape down the bottom of the bowl and mix manually to make sure the batter is evenly mixed.
Pour your batter into a 9in. Springform pan & bake for 21min. in the center rack. At Check doneness with a toothpick or skewer in the center of the cake. If it comes out clean it is done. (Mine cooked for exactly 21min.) You don't want it overcooked. I like to have the center nice & moist. Allow cake to cool before adding powdered sugar all over the top and cutting.