Sunshine Cake

Ingredients

• 5 large Egg whites (Original recipe calls for 10 eggs whites, adjusted for modern portions.)
• 0.75 cup Powdered sugar (Original recipe calls for 1 1/2 cups, adjusted for modern portions.)
• 3 large Egg yolks (Original recipe calls for 6 egg yolks, adjusted for modern portions.)
• 0.5 teaspoon Lemon extract
• 0.5 cup All-purpose flour
• 0.5 teaspoon Cream of tartar

Instructions

1. 1Preheat oven to 325°F (160°C). Do not grease the angel food cake pan.
2. 2In a large bowl, beat egg whites with an electric mixer until stiff peaks form. Add cream of tartar and continue beating until stiff and dry.
3. 3Gradually add powdered sugar to the egg whites, beating continuously until well combined.
4. 4In a separate bowl, beat egg yolks until thick and lemon-colored. Add lemon extract and mix well.
5. 5Gently fold the egg yolk mixture into the egg white mixture until just combined. Be careful not to overmix.
6. 6In a separate bowl, whisk together flour. Gently fold the flour mixture into the egg mixture until just combined. Be careful not to overmix.
7. 7Pour batter into the ungreased angel food cake pan. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean. Invert the pan immediately after removing from the oven and let cool completely before removing the cake.