The best delicious Golden Butter Cream Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Golden Butter Cream Cake recipe today!
Hello my friends, this Golden Butter Cream Cake recipe will not disappoint, I promise! Made with simple ingredients, our Golden Butter Cream Cake is amazingly delicious, and addictive, everyone will be asking for more Golden Butter Cream Cake.
What Makes This Golden Butter Cream Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Golden Butter Cream Cake.
Ready to make this Golden Butter Cream Cake Recipe? Let’s do it!
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3 Egg yolks
3/4 c Sugar
1/2 c Heavy cream
1 1/4 ts Baking powder
3/4 ts Vanilla
1/4 ts Salt
1 1/2 c Sifted cake flour
10 1/2 tb UNSALTED butter (must be
Preheat the oven to 350 deg.F. In a mediun bowl lightly combine the yolks,
2 table- spoons cream, and vanilla. In a large mixing bowl combine the dry
ingredients and mix on low speed for 30 seconds to blend. Add the butter
and remaining 6 tablespoons cream. Mix on low speed until the dry
ingredients are moistened. Increase to medium speed (high speed if using a
hand mixer) and beat for 1 1/2 minutes to aerate and develop the cake’s
structure. Scrape down the sides. Gradually add the egg mixture in 3
batches, beating for 20 seconds after each addition to incorporate the
ingredients and strengthen the structure. Scrape down the sides. Scrape the
batter into the prepared pan and smooth the surface with a spatula. Bake 25
to 35 minutes or until a wire cake tester inserted in the center comes out
clean and the cake springs back when pressed lightly in the center. The
cake should be just starting to shrink from the sides of the pan. It will
shrink quite a bit while cooling. Let the cake cool in the pan on a rack
for 10 minutes. It will have a level top. Loosen the sides with a small
metal spatula and invert onto a greased wire rack. For an attractive top
crust, reinvert so that the top is up and cool completely before wrapping
airtight. Preparing the pan One 9-inch by 2-inch cake or quiche pan or
9-inch springform pan, greased, bottom lined with parchment or wax paper,
and then greased again and floured. Serves 8 Finished Height: 1 3/8 inches;
1 1/8 inches in quiche pan. Store: Airtight: 3 days room temperature, 1
week ref. 2 months frozen. Moisture distributes most evenly the day after.
Yields
1 Servings
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