Gold Cake With Boiled Icing, 1866 Recipe

Name: Gold Cake With Boiled Icing, 1866
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the gold cake:; 20 medium eggs, at room temperature; 1/2 cup brandy; 1/2 cup rosewater; 3 2/3 cups all-purpose flour; 1 teaspoon cream of tartar; 1/2 teaspoon baking soda; 2 1/4 cups sugar; 3 sticks unsalted butter, at room temperature; For the boiled Icing:; 3/4 cup sugar; 1/4 cup water; 2 large egg whites; 1/2 teaspoon lemon extract, or to taste

Servings: persons

For the gold cake:
20 medium eggs, at room temperature
1/2 cup brandy
1/2 cup rosewater
3 2/3 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
2 1/4 cups sugar
3 sticks unsalted butter, at room temperature
For the boiled Icing:
3/4 cup sugar
1/4 cup water
2 large egg whites
1/2 teaspoon lemon extract, or to taste

1
Preheat oven to 350u00b0 F.
2
Prepare a 10-inch tube pan by buttering thoroughly or spraying with non-stick cooking spray.
3
Separate the egg yolks and whites into two separate bowls. Gently whisk the egg yolks just to break them up; set aside. Store the egg whites to use for meringue, macarons, or pavlova.
4
Mix the brandy and rosewater together in a small cup; set aside.
5
In a medium bowl, whisk together the flour, cream of tartar, and baking soda. Set aside.
6
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until fluffy and lighter in color, about 3 minutes. Add in the egg yolks in two additions, beating for 1 minute after each addition. Stop the mixer and scrape the sides of the bowl often. Turn the mixer speed to low and beat in 1/3 of the dry ingredients until just combined, then half of the brandy and wine mix, another 1/3 of the dry, the last of the brandy wine. Remove the bowl from the mixer and fold in the remaining dry ingredients using a rubber spatula and a light hand.
7
Spoon the batter into the prepared pan, smoothing the top.
8
Bake for 55 to 60 minutes, until a toothpick comes out clean and the cake begin shrinking away from the sides of the pan.
9
Let cool in the pan for 10 minutes, then remove the cake to a rack to cool completely.
10
In a saucepan, gently stir together the sugar and water. Place over medium heat and cover the pan. Let cook for three minutes, then remove the lid. Gently swirl the mixture and continue to cook at a low boil until it reaches 235u00b0 F on a candy or instant-read thermometer.
11
While the sugar syrup is cooking, whip the egg whites in the bowl of a stand mixer fitted with the whisk attachment until they hold medium peaks.
12
Once the syrup is done, carefully and slowly stream it into the mixer (while running it on low speed), trying your best to avoid both the whisk and the sides of the bowl. Once all of the syrup is in, turn mixer speed to medium-high and beat until the bowl is cool, and the frosting holds its shape and is a good, spreadable consistency. Whisk in the lemon extract on low speed.
13
Generously cover the cooled cake with the icing.

2237

kcal

Calories

115

Fat

239

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For the gold cake:, 20 medium eggs, at room temperature, 1/2 cup brandy, 1/2 cup rosewater, and more.

Yes, Gold Cake With Boiled Icing, 1866 falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gold Cake With Boiled Icing, 1866

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions