Vintage Sunshine Cake Recipe
Ingredients
Sunshine Cake
- 1 cup unbeaten egg whites (about 8)
- ¼ teaspoon salt
- 1 teaspoon cream of tartar
- 1½ cups granulated sugar
- 6 egg yolks
- Zest from ½ an orange
- 1¼ cups cake flour
Orange Creamsicle Glaze
- 1 cup powdered sugar, sifted
- ⅓ cup heavy whipping cream
- ½ teaspoon vanilla extract
- zest of 1 orange
Instructions
Sunshine Cake
- In the bowl of a stand mixer fitted with a whisk attachment, or large bowl and hand mixer, beat egg whites and salt until foamy; add cream of tartar and beat until stiff peaks form.
- Gently fold in the granulated sugar, then set aside.
- In a clean bowl, beat egg yolks until thick and lemon-colored.
- Gently fold ⅓ of the egg white mixture into the yolks and blend well, then add back in to the egg whites.
- Add orange zest and flour, and gently fold until incorporated, until there are no streaks of flour left.
- Bake at 325 degrees in an ungreased 9½-inche tube pan (angel food pan, bundt pan) for 40-60 minutes (depending on your oven – mine only took about 43 minutes).
Orange Creamsicle Glaze
- Combine all ingredients in a bowl. Whisk until incorporated, adding more cream if you want it thinner. Drizzle over cake before serving. Makes enough glaze for the whole 9½-inch cake.