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Fall Fun Fall Fun

Sunshine Cake

Posted by on Oct. 3, 2011 at 12:15 PM
  • 6 Replies

Sunshine Cake

Quick Info:
Servings
Contains Wheat/GlutenContains Wheat/Gluten
Contains EggContains Egg
VegetarianVegetarian
Diabetes-FriendlyDiabetes-Friendly
Nutritional Info (Per serving):
Calories: 169, Saturated Fat: 3g, Sodium: 37mg, Dietary Fiber: 0g, Total Fat: 4g, Carbs: 29g, Cholesterol: 51mg, Protein: 3g, Iron: 0mg, Vitamin C: 0mg, Vitamin A: 0IU, Calcium: 0mg
Exchanges: Other Carb: 2, Fat: 5
Carb Choices: 2
Prep Time: 20 mins
Cook Time: 35 mins
Rest Time: 30 mins
Total Time: 55 mins

Ingredients

  • 1 1/2 cup(s) egg white(s)
  • 1 cup(s) flour, cake
  • 1 1/2 cup(s) sugar
  • 2 teaspoon vanilla extract
  • 1 1/2 teaspoon cream of tartar
  • 4 egg yolk(s)
  • raspberries
  • orange peel
  • 12 ounce(s) whipped dessert topping, light
  • 1 teaspoon lemon peel
  • 2 tablespoon lemon juice

Preparation

Sunshine Cake:

1. In a very large bowl, allow egg whites to stand at room temperature for 30 minutes. Meanwhile, sift cake flour and 3/4 cup of the sugar together 3 times.

2. Preheat oven to 375°F. Add vanilla and cream of tartar to egg whites; beat with an electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add the remaining 3/4 cup sugar, beating until stiff peaks form (tips stand straight). Sift about one-fourth of the flour mixture over egg white mixture; fold in gently. Repeat sifting and folding in with the remaining flour mixture, using one-fourth of the flour mixture each time. Transfer half of the egg white mixture to another bowl; set both bowls aside.

3. In a medium bowl, beat egg yolks with an electric mixer on high speed about 5 minutes or until thick and lemon-colored. Fold egg yolk mixture into one portion of the egg white mixture. Alternately spoon dollops of yellow and white batters into an ungreased 10-inch tube pan. Gently cut through the batters with a knife or a narrow metal spatula.

4. Place tube pan on the lowest oven rack. Bake for 35 to 40 minutes or until cake springs back when lightly touched near center. Immediately invert the cake in the pan, standing the center tube over a tall-neck bottle. Cool thoroughly. Loosen cake from pan; remove cake. Frost with Lemon Fluff. If desired, garnish with raspberries and orange and/or lemon peel strips. Store cake in refrigerator.

Lemon Topping:

Thaw one 12-ounce container frozen light whipped dessert topping. Fold 1 teaspoon finely shredded lemon peel and 2 tablespoons lemon juice into thawed dessert topping. (Add more peel and/or juice for a more intense flavor.)

by on Oct. 3, 2011 at 12:15 PM
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Replies (1-6):
.JuneDiva629.
by on Oct. 3, 2011 at 12:20 PM

yum

mamacalifornia
by on Oct. 3, 2011 at 12:44 PM

My kids and my mom would love this

Liansmommie
by on Oct. 3, 2011 at 12:50 PM

That has to be delicious!

MichelleK41
by on Oct. 4, 2011 at 6:55 AM

Especially with coffee. ;)

Quoting Liansmommie:

That has to be delicious!


MichelleK41
by on Oct. 4, 2011 at 6:55 AM

You giving this a try?

Quoting mamacalifornia:

My kids and my mom would love this


MichelleK41
by on Oct. 4, 2011 at 6:56 AM

I know I could sure go for a piece this morning!

Quoting .JuneDiva629.:

yum


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