Recipe for Sunshine Cake

Recipe for Sunshine Cake

Sunshine Cake has a rich history dating back to the late 19th century, with roots in cookbooks from as early as 1896. This cake gained popularity for a practical reason: it cleverly uses the egg yolks left over from making angel food cake, which relies solely on egg whites, turning potential waste into a delightful treat. Its name likely comes from the pale yellow hue revealed when sliced, evoking a burst of sunshine on the plate. Variations of the recipe appear in mid-20th-century cookbooks, like those from the 1920s and 1960s, often passed down through families as a beloved heirloom.

Preheat your oven to 325°F. Beat the egg yolks with the cold water until well combined. Gradually add the sugar and continue beating. Pour in the boiling water and beat until the mixture becomes frothy. Sift together the flour, baking powder, and salt, then stir into the batter, adding as desired for the right consistency. In a separate bowl, beat the egg whites with cream of tartar until stiff peaks form, then gently fold them into the batter. Pour into an ungreased tube pan and bake for 1 hour.

This no-shortening cake results in a spongy texture that’s naturally light and fat-free, making it a guilt-free indulgence. Whether served plain, dusted with powdered sugar, or paired with fresh fruit, Sunshine Cake brings a ray of joy to any table.

Sunshine Cake Recipe

Instructions for Recipe for Sunshine Cake

   Beat egg yolks with cold water. Add sugar and beat well. Add boiling water and beat until frothy. Stir in 1 1/2 cups of flour, sifted with baking powder and salt. Add flour has desire. Fold in whites of egg, stiffly beaten with 1/2 teaspoon cream of tartar. Baked in a ungreased tube pan for 1 hour.