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Gold Cake w/Cocoa Whipped Cream




Source of Recipe


Alton Brown


List of Ingredients




3/4 cup butter flavored vegetable shortening, 140 grams
1 1/4 cup sugar, 300 grams
2 1/2 cups cake flour, sifted, 300 grams
3 teaspoons baking powder, 14 grams
1/4 teaspoon salt
8 egg yolks, beaten, 130 grams
3/4 cup milk, 180 grams
1 teaspoon vanilla

Recipe



Preheat the oven to 350 degrees F. Grease 2 (9-inch) cake pans with shortening and set aside.

Cream together the shortening and the sugar. Combine the flour, baking powder, and salt.

Slowly alternate adding the egg yolks and milk with the dry ingredients and mix until well combined.

Add the vanilla and mix well.

Pour into the prepared pans, about 550 grams of batter for each cake. Bake for 18 to 20 minutes. Remove from oven and cool on a rack.

Cocoa Whipped Cream
2 tablespoons water
1 teaspoon gelatin
2 cups heavy cream
1/2 cup Good Eats Cocoa Mix, recipe follows
1 teaspoon vanilla extract

Place your mixing bowl and whisk into the refrigerator to chill.
In a metal measuring cup or a very small saucepan combine the water and the gelatin. Let this sit for 5 minutes then place over low heat for 2 minutes to melt.

With your mixer on low combine the cream and the cocoa in the chilled bowl. Drizzle in the melted gelatin. Add the vanilla and turn mixer to high and whip to medium peaks.



Good Eats Cocoa Mix:
2 cups powdered sugar
1 cup cocoa (Dutch-process preferred)
2 1/2 cups powdered milk
1 teaspoon salt
2 teaspoons cornstarch
1 teaspoon cayenne pepper, more as desired

Combine all ingredients in a mixing bowl and incorporate evenly. Seal in an airtight container. Keeps indefinitely in the pantry.

Yield: Enough icing for a 2 layer, 9- inch cake ( 5 1/2 cups dry mix)