The best delicious Sunshine Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Sunshine Cake recipe today!
Hello my friends, this Sunshine Cake recipe will not disappoint, I promise! Made with simple ingredients, our Sunshine Cake is amazingly delicious, and addictive, everyone will be asking for more Sunshine Cake.
What Makes This Sunshine Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Sunshine Cake.
Ready to make this Sunshine Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 c Cake flour
1 1/4 c Sugar
4 lg Egg yolks
8 lg Egg whites
1/2 ts Cream of tartar
1/2 ts Salt
1/2 ts Lemon extract
1 Lemon; grated zest only
LEMONY FROSTING
3 3/4 c Confectioners’ sugar, sifted
4 tb Unsalted butter or margarine
– melted
1 pn Salt
1 Lemon; grated zest only
1/4 c Fresh lemon juice
1 ts Milk or water, as necessary
– for consistency
PREHEAT OVEN TO 350F, with rack in center of oven. Have ready 10-inch tube
cake pan (do not grease). Sift cake flour 3 times; set aside on waxed
paper. Sift sugar 5 times; set aside on waxed paper. Use mixer to beat egg
yolks until thick and light-colored, about 4 minutes. Set aside. Use clean
beaters to beat egg whites until foamy. Add cream of tartar and salt.
Continue beating until egg whites are thick and hold their shape but are
still soft and moist. Use rubber spatula to gently fold sugar, in 3
batches, into whites. Then fold in lemon extract, rind and reserved egg
yolks until blended. Gently fold in flour. Transfer batter to pan; spread
evenly with spatula. Bake until lightly browned and toothpick inserted into
center comes out clean, about 45 minutes. Invert pan to let cake cool. When
completely cool, use flexible knife to release cake from sides, then
bottom, of pan. Can be kept well-covered at room temperature for a day or
frozen up to 3 months. To serve, spread top and sides with lemony frosting.
LEMONY FROSTING: Place all ingredients except milk or water in mixing bowl.
Combine with wooden spoon until smooth. Add milk or water as necessary, for
desired consistency. Spread on cake. Yield: frosting for one 10-inch tube
cake.
ABBY MANDEL – PRODIGY GUEST CHEFS COOKBOOK
Yields
10
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