Making Sunshine Cake

What do you do after you’ve made angel food cake and you have a dozen yolks left? Make sunshine cake of course. My grandmother — who called this “gold cake” — always did and it looked pretty much exactly like this, colonnade frosting and all. You make this cake in very much the same fashion you do angel food cake, save for the fact you need baking powder to help raise it. Start by getting your ingredients together, preheating your oven to 350 degrees Fahrenheit, and preparing your pan.


Sunshine Cake Recipe

This cake from Mary Meade’s Country Cookbook (an old Chicago-area classic) is the logical follow-up to angel food cake as it calls for about the same number of yolks: 12. And in fact it’s strikingly similar in both ingredients and process. The main difference is that it needs a little chemical leavening since egg yolk foam doesn’t rise nearly as high as egg white foam. It goes like this:

8.75 ounces (1 3/4 cups) cake flour
2 teaspoons baking powder
1/4 teaspoon salt
12 egg yolks, room temperature
6 ounces (3/4 cup) milk, room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract (or orange or almond)
7 ounces (1 cup) sugar