This Golden Gaytime Ice Cream Cake Recipe has been hugely popular and it’s easy to see why!
Golden Gaytimes are made by Streets Ice Cream and they are an Aussie Icon. When we shared this fantastic Cake on our Facebook Page our community literally went crazy!The Creator, Tin Man Treats has knocked it out of 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.”The combination of toffee and vanilla dipped in a choc coating and covered in biscuit pieces, is ohhh so good!
How To Make Golden Gaytime Cake
There are 4 components to the Golden Gaytime Cake.
Part 1: Butter cake Ingredients
- 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 an electric mixer at 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 the 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 center of the cake comes out clean. The cakes should be golden brown and spring back when lightly pressed in the center.
12. Place pan on a wire rack. When the cake has completely cooled, remove it from the pan.
Part 2: Caramel buttercream
- 115g butter, softened
- 2 cups icing sugar
- 4 tablespoons Top n Fill caramel
1. beat butter in a bowl with an 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 a bowl with an 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.
For more tips on how to get the Cake just right, visit Tinman’s Treats here.