Amazing Orange Gold Cake
February 27, 2008 by Marye Audet
Filed under Cakes, challenges
This cake is the companion to the Victorian cake I posted the other day. You see, that cake uses egg whites and this one uses the same number of yolks. In some recipes books you will see these on adjoining pages as Silver and Gold cakes.
This cake was very yellow-orange, partly because we have chickens and our eggs are very fresh, with very dark yolks. Beating them until “lemon colored” was not going to happen, they got thick but never lemon colored.
