Special Gold Cake
My Special Gold Cake recipe is incredibly moist and light for one that is made from all-purpose flour. You just may be fooled into thinking finer textured cake flour was involved.
1-1/2 cups of granulated sugar
1 cup of confectioners' sugar
1 cup of shortening
5 eggs, separated
3 cups of flour
3 teaspoons of baking powder
1/2 teaspoon of salt (for the cake batter)
1/4 teaspoon of salt (for beating with the egg whites)
1-1/4 cups of milk
1 teaspoon of vanilla
Make sure your eggs are at room temperature. This trick will make the task of separating the yolks from the whites easier.
Sift the two varieties of sugar together in a large mixing bowl.
Cream the sifted sugars with the shortening thoroughly.
After separating your eggs into two mixing bowls, add the yolks to the creamed mixture and beat well.
Beat your egg whites with 1/4 teaspoon of salt until stiff peaks form. The salt does help firm it much better.
Sift together the flour, baking powder, and salt and slowly alternate the dry with your milk and vanilla to the creamed mixture, until you exhaust those ingredients.
Now fold in your stiffly beaten egg whites into your batter.
Pour into three greased and lined with wax paper or simply floured 9-inch cake pans. Bake in a 350-degree oven for about 35-40 minutes. Test with a toothpick inserted and if it comes out clean, then it is done.
This also makes a big sheet cake about 11" x 3/4" x 7-1/2". Just remember, you may need to keep size pan in slightly a few more minutes, depending on your oven.