Golden Cakes Food

GOLDEN CAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper muffin liners.
• In a large bowl, cream together the butter and sugar until light and fluffy. In a separate bowl, beat together egg yolks and egg white. Beat the egg mixture into the butter and sugar.
• In a separate bowl, sift together flour and baking powder. Stir flour into egg mixture alternately with milk. Stir in almond and vanilla extracts. Pour batter into prepared muffin cups.
• Bake in preheated oven for 15 minutes, until a toothpick inserted into the center of each cake comes out clean.

GOLD CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans.
• Whisk together flour, baking powder, and salt in a small bowl.
• Cream butter and sugar together in a mixing bowl. Add egg yolks and vanilla; beat until fluffy. Add milk to butter mixture in 2 parts alternately with flour mixture in 3 parts, beginning and ending with flour mixture. Spread in prepared pans.
• Bake for about 25 to 30 minutes, or until an inserted wooden pick comes out clean.

GOLDEN CAKE WITH CHOCOLATE SOUR CREAM FROSTING

Steps:

• Preheat oven to 350°F. Butter 2 (9- by 2-inch) round cake pans and line bottoms of each with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess.
• Sift together flour, baking powder, baking soda, and salt.
• Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Add half of flour mixture and mix at low speed until just blended. Add sour cream, mixing until just combined, then add remaining flour mixture, mixing at low speed until batter is smooth.
• Divide batter between pans, smoothing tops. Bake in middle of oven until cake is springy to the touch and a tester comes out clean, 30 to 40 minutes. Cool in pans on racks 10 minutes, then invert onto racks, remove paper, and cool completely.
• Trim tops of cooled cake layers with a long serrated knife if necessary to make flat and level. Halve each layer horizontally with serrated knife to make a total of 4 layers.
• Put 1 cake layer on a cake plate and spread with 3/4 cup frosting. Layer remaining cake layers using 3/4 cup frosting between each layer. Frost top and sides of cake with remaining frosting.

GOLDEN TURMERIC CAKE

Steps:

• Preheat the oven to 350˚ F. Use the tahini to "grease" the inside of a 7-inch savarin or tube pan. Mix the black and white sesame seeds together and sprinkle them evenly into the pan.
• In a large bowl, add the flour, semolina, turmeric, baking powder and sugar. Whisk to combine. Make a well in the center and pour in the milk, oil and orange blossom water. Mix until you have a smooth batter and then pour into the prepared cake pan.
• Bake for 30 to 40 minutes, or until a toothpick inserted comes out clean. Let the cake cool for 10 minutes in the pan before inverting it onto a rack to cool. Serve while still a little warm with a strong cup of coffee.

GOLDEN JUBILEE CAKE

Steps:

• Make the frosted rose petals the day before.
• Separate the petals and spread the castor sugar over a plate.
• Holding one petal at a time, lightly paint both sides with egg white.
• Spoon sugar over it, then using tweezers, shake off the excess.
• Dry on parchment paper for a day.
• (Use only pesticide free roses) Preheat the oven to 180°C (350°F).
• Butter two 8-inch round cake tins and line their bases with parchment paper.
• Tip the sugar into a mixing bowl and add the softened butter.
• Beat for a minute or so until pale and fluffy, then beat in the egg yolks.
• Sift together the flour and baking powder, then sift over the cake mixture.
• Fold in as lightly as you can using a large metal spoon, then fold in the almonds and extract.
• Stop folding as soon as the flour traces have gone.
• Whisk the egg whites until they just hold their shape.
• Gently fold in a third of the egg white into the cake mix, using a whisk.
• Repeat with another third, then the final third. Take care not to over mix and lose the lightness of the egg whites.
• Lightly fold in the raspberries.
• Divide between the prepared tins and level the mixture using a round bladed knife.
• Bake for 30-35 minutes.
• Cool in the tin for 5 minutes, then turn out, peel off the lining paper and leave to cool completely.
• Set one cake on a serving plate.
• Spoon the clotted cream on top.
• Scatter the raspberries over and put the other cake on top.
• Blend the icing sugar with 1 to 1 1/2 Tbsp cold water until it is smooth and coats the back of a spoon thinly.
• Drizzle the icing over the cake.
• Scatter the rose petals over and around the cake, dust with icing sugar and serve to some very lucky people.

GOLDEN POTATO CAKES

Steps:

• Shred peeled potatoes with grater.
• Put shredded potatoes in colander, then rinse and squeeze potatoes under running cold water in sink for a minute or two.
• Squeeze out excess water until potatoes are fairly dry, then dump them into a large mixing bowl.
• Add remaining ingredients and mix with hands until incorporated.
• Pat into patties the size of your hand.
• Fry with a few tablespoons butter in a non-stick frying pan until golden, turning once.
• Serve as-is or with ketchup or a dollop of sour cream.