The Streets Golden Gaytime is an Aussie Icon and who would have thought it came on the scene 59 years ago! Imagine our delight when we found a recipe that shows you how to turn this legendary dessert into an amazing Cake!
There is a reason that this Golden Gaytime has been a Facebook and Pinterest sensation and now you can make your own at home!The Creator, Tin Man Treats has knocked it out the park and it’s almost worth holding a party, just so you can make this!
One thing’s for sure and that is that this cake is a show stopper!
“The first Gaytime took Australia by storm in 1959, it soon became a staple of the Swinging Sixties.
As Flower Power made way for flares and disco, a bright spark at Street’s Headquarters decided he could make Gaytime even more golden”“The combination of a toffee and vanilla-flavoured center, dipped in a scrumptious choc coating and covered in delicious biscuit pieces, has proved to be truly timeless.
No wonder it’s hard to have a Gaytime on your own! ” – Streets
How To Make Golden Gaytime Cake
There are 4 components to the Golden Gaytime Cake. Part 1: Butter cake
- 1 1/2 cups self-raising flour
- 1/2 cup plain flour
- 150g salted butter, chopped and softened
- 1 cup caster sugar
- 1 1/2 teaspoons vanilla extract
- 3 large eggs (room temp)
- 1/3 cup sour cream
- 2/3 cup milk (or buttermilk)
Golden Gaytime Cake Method
1. Preheat oven to 150 degrees (140 degrees Celsius fan-forced). If you are not using a fan-forced oven, adjust the oven rack to the lower half of the oven so that the top of the cake will be in the center of the oven.
2. Grease the cake tin – I used 2 x 20cm shallow cake tins
3. Combine SR flour and plain flour in a bowl – set aside.
4. beat the butter, sugar and vanilla together in a large bowl with electric mixer on low speed.
5. Increase speed to medium once the sugar is incorporated. Beat the mixture until it is pale and creamy (about five minutes).
6. Add the first egg to the butter mixture and beat on medium speed for about one minute. Repeat with second and third egg
7. Add the sour cream and beat until just combined (about 10 seconds).
8. Sift half the combined flours over the butter mixture. Add half the milk and, with the machine on very low speed, beat for about 10 seconds until just incorporated.
9. Add the remaining milk and sift in the remaining flour and beat, on very low speed, for 5-10 seconds to combine the ingredients. Stop beating as soon as the ingredients are combined.
10. Spoon mixture into the prepared pans and smooth the surface with a spatula.
11. Bake cakes for about 35-40 mins, or until a skewer inserted into the centre of the cake comes out clean. The cakes should be golden brown and spring back when lightly pressed in the centre.
12. Place pan on a wire rack. When cake has completely cooled, remove from pan.
Part 2: Caramel buttercream
- 115g butter, softened
- 2 cups icing sugar
- 4 tablespoons Top n Fill caramel
1. beat butter in bowl with electric mixer until pale; add caramel and beat until combined
2. beat in sifted icing sugar, and in two batches
3. if the mixture is too stiff add 1 – 2 tbsp of milk to soften.
Part 3: Chocolate buttercream
- 125g butter, softened
- 1 1/2 cups icing sugar (240g)
- 2 tablespoons milk
- 2 tablespoons cocoa powder (i melted down 50g of dark chocolate, and took away 1 tablespoon of milk)
1. beat butter in bowl with electric mixer until pale;
2. beat in sifted icing sugar, milk and chocolate in two batches.
Part 4: Cookie crumbling
1 Packet of Malt-O-Milk biscuits
1. Roughly cut up ¾ packet of the biscuits.
2. Place the crumbs directly on the cake.