SUNSHINE CAKE
This Sunshine Cake is a light and airy dessert, perfect for any occasion. The cake's delicate texture and subtle sweetness make it a delightful treat. The recipe combines whipped egg whites and yolks with sugar and flour, creating a fluffy and tender cake. It's baked in an ungreased pan and inverted to cool, resulting in a classic sponge cake texture.
Ingredients
- 5 each Egg yolks
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest (Optional, for lemon flavor)
- 7 each Egg whites
- 1/4 teaspoon Cream of tartar
- 1 cup Granulated sugar
- 1 cup All-purpose flour
Instructions
- 1Lightly beat the yolks of 5 eggs. Add 1 teaspoon of vanilla extract, or 1 teaspoon of grated lemon zest.
- 2In a separate bowl, beat the 7 egg whites to a froth. Add 1/4 teaspoon of cream of tartar, and continue beating until the whites are very stiff.
- 3Gradually add 1 cup of granulated sugar, sifted three times, to the beaten egg whites, continuing to beat until combined.
- 4Gently fold the beaten whites and sugar into the beaten yolks.
- 5Sift 1 cup of all-purpose flour three times. Then, put the flour into a sifter and shake lightly. Fold the flour into the cake batter.
- 6Preheat oven to 350°F (175°C). Bake for 40 minutes in an ungreased cake pan. As directed for sponge cake, invert the pan immediately after baking. Remove the cake when it has cooled.