This cake really lives up to its name. Thanks to a whopping eight egg yolks, it’s golden in colour and feather-like in texture – making a delicious addition to summer picnic spreads.
In March 1969, it featured in the recipe pages of the Women’s Institute Home and Country, celebrating the magazine’s 50th anniversary. ‘Golden dishes’ from cookery expert Margaret Ryan also included syrup tart, golden fish cutlets and sweet corn chowder; all fitting tributes for the exciting Jubilee celebrations.
- 8 egg yolks
- ½ lb granulated sugar
- 6oz butter
- 10oz plain flour
- 3 tsp baking powder
- ¼ tsp salt
- ¾ teacupful milk
- 1 tsp vanilla essence
- 1 tsp lemon juice
- Beat the butter until soft, add the sifted sugar and beat in until the mixture is white
- Beat the egg yolks until very light and add them to the creamed mixture
- Sift the flour with the baking powder, add the salt and add it to the first mixture alternatively with the milk
- Add the vanilla and the lemon juice and stir in
- Turn the mixture into a buttered and floured 9-inch tin and bake for 45 mins in a moderate oven, 350ºF, gas mark 4
- When cool, spread with orange icing
Add the juice of an orange and ½ tsp lemon juice gradually to ¾ lb icing sugar well-sieved. Spread with a knife.
I found my icing a bit on the runny side but it easily thickened with more sugar. A sprinkling of orange zest on top makes for a tangy finish.
For an extra picnic treat, use surplus egg whites to whip up a batch of meringues…