Gold Cake With Boiled Icing, 1866

• 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 350u0b0 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 235u0b0 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.

gold cake, eggs, brandy, rosewater, allpurpose, cream of tartar, baking soda, sugar, butter, sugar, water, egg whites, lemon

Taken from food52.com/recipes/57914-gold-cake-with-boiled-icing-1866 (may not work)