Fluffy Gold Cake
A light, fluffy golden cake with delicate flavor, perfect for special occasions or everyday enjoyment, complemented by a creamy white mountain icing.
Ingredients
Instructions
- Sift together into a bowl the Softasilk, sugar, baking powder, and salt.
- Add shortening, 2/3 cup of milk, lemon extract, and vanilla to the dry ingredients.
- Beat vigorously with a spoon for 2 minutes or mix with an electric mixer on medium speed for 2 minutes.
- Add the remaining 1/3 cup of milk and the unbeaten egg yolks to the mixture.
- Beat for an additional 2 minutes.
- Pour the batter into two prepared round pans, each 8 inches in diameter and 1 1/2 inches deep.
- Bake in a moderate oven at 350°F for 30 to 35 minutes.
- Allow the cakes to cool before frosting with White Mountain Icing.
Tips & Substitutions
For an even fluffier cake, ensure your egg yolks are at room temperature before adding them to the batter. If you don't have Softasilk, you can substitute with cake flour, but be sure to sift it. To enhance the flavor, consider adding a pinch of nutmeg or almond extract along with the vanilla.
Serving Suggestions
This Fluffy Gold Cake is delightful when frosted with White Mountain Icing. Serve it alongside a fresh fruit salad for a refreshing contrast. It pairs beautifully with Sauteed Corn And Mushrooms for a balanced meal or can be enjoyed as a sweet treat on its own during afternoon tea.
Storage & Reheating
Store any leftover Fluffy Gold Cake in an airtight container at room temperature for up to three days. If you plan to keep it longer, refrigerate the cake to maintain its freshness. To reheat, simply microwave a slice for about 10-15 seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Fluffy Gold Cake contains roughly 201 calories, with 2g protein, 27g carbohydrates, and 3g fat. It is an excellent source of vitamin C (20% of the Daily Value). Note that it is relatively high in sodium, at 651mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of Softasilk?
Yes, you can use all-purpose flour, but the texture may be slightly denser. To mimic the lightness of cake flour, reduce the amount by 2 tablespoons for every cup used, and sift it before measuring.
How can I make this cake chocolate-flavored?
To create a chocolate version of Fluffy Gold Cake, substitute 1/2 cup of the flour with unsweetened cocoa powder. You may also want to increase the sugar slightly to balance the cocoa's bitterness.
What should I do if my cake sinks in the middle?
If your cake sinks in the middle, it could be due to underbaking or too much liquid in the batter. Make sure to bake it fully and check for doneness with a toothpick. Additionally, avoid opening the oven too early while baking, as this can affect the rise.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).