Gold Cake

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

After reading other reviews, I wanted to try this cake for myself. Sadly mine turned out rather dry. I followed the recipe as is by weight, except using 1 teaspoon kosher salt. The flavor was quite good, but the cake lacked moisture. I've been very happy with other Good Eats recipes, so I will probably try this cake again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

How many egg whites would I use to make a white cake and are there other adjustments that would have to be made? Comment on another recipe for white cake says to"Substitute 3 large eggs and one egg yoke for all (six egg whites." Logically, the rato seems off but the idea of making this simple change might off the ratios a bit, thus my question.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It is very easy to follow instructions. It was exactly what I was looking for. Alton knows about people and basics wants. Thank You.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

it was so good i am so trying it again

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

makes a good base for lemon flavorings

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The problem with this recipe is that it is wrong. It is nothing like the recipe from the show that is in his book. I am very disappointed to come here (solely to print it out and save my book from the disaster area that is my kitchen and find it so. Indeed, even the procedure is no where near as detailed as is illustrated on Good Eats. So, don't give up on AB because of this recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is the first of AB's recipe's that I was disappointed in. I followed these direction to the letter using my digital scale and like others noted the cake was dry and lacked flavor. I rarely make boxed cakes and in general I prefer the heavier cakes with more flavor that you will get from a scratched baked cake. This is an expensive cake to make so I likely will not try again but if I do I will try some of the modifications suggested here. Very disappointed!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe came out really well with the fixes described below by buteersPbutters! Thank you for posting them! It bakes in my oven in the same time as the original recipe -- but that may be my oven.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

After some tinkering, I think I fixed this recipe. The batter was too dry and needed more flavor. I'm almost shocked that an AB recipe was so short on salt, because usually it's the other way around.

I settled on 300g sugar, 300g cake flour, 170g butter (1 1/2 sticks, 100g egg yolks (6 large, 240g whole milk (1 cup, 20g baking powder (4 tsp, 8g vanilla extract (2 tsp, and 5g salt (1 tsp kosher. I prefer to slowly drizzle in the lightly beaten egg yolks and add the vanilla before alternating the dry goods and the milk. Otherwise the creaming method is the same.

This version takes a little bit longer to bake because of the extra milk, about 25-30 minutes, but it doesn't dry out as easily as either the online version or especially the TV version, and the combination of less egg yolk and more baking powder lightens up the crumb. Double the vanilla and 3-4 times the salt resolves the blandness problem.

I hope this helps those who were confused and unsatisfied by this recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I don't know if I did something wrong, but I really wasn't a huge fan of this cake. Usually Alton does awesome everything, but I didn't really like the flavor or texture of this cake. I follwed the recipe that is in the book (he increased the flour and sugar, maybe the one in the show is better?