SUNSHINE CAKE
I found this old hand-written recipe in a stack of long forgotten recipes cut from various magazines, newspapers, and packages. (Circa 1934)
Provided by Steven L.
Categories Dessert
Time 1h20m
Yield 1 cake, 6-10 serving(s)
Number Of Ingredients 7
Steps:
- Sift flour, measure; then sift 4 times.
- Measure and sift sugar.
- Beat yolks until light and thick; gradually beat in one-half of the sugar and the lemon rind and vanilla.
- Beat whites until frothy, add cream of tartar.
- Beat to stiff peak stage, but not dry.
- Fold in remaining sugar.
- Fold in remaining sugar.
- Cut and fold some of the whites mixture into yolk mixture; fold and cut in the flour and salt; then rest of the whites mixture.
- Place in an un-greased pan with center tube.
- Bake 1 hour at 325.
- Invert pan.
- When cool, remove cake.
Nutrition Facts : Calories 291.2, Fat 5.2, SaturatedFat 1.6, Cholesterol 211.5, Sodium 119.6, Carbohydrate 53.6, Fiber 1.2, Sugar 33.9, Protein 8.4
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