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.
Cut a piece of parchment to fit the bottom of the pan:
Then apply a little cooking spray or butter to the pan.
Combine the flour, salt and baking powder in a medium bowl.
Next, put the yolks in the bowl of the mixture fitted with the whip.
Whip for about a minute on high until they’re lemon yellow, then add the milk.
Whip that mixture into a foam that’s about as thick as heavy cream. When you pick up the whip you should see some light tracks on the surface. You can whip this higher, but you don’t want to, trust me.
With the machine running, add the sugar in a steady stream. Just pretend that whip is whipping, OK? We’re dealing with low production values here.
Whip for about another 30 seconds until the sugar is dissolved. The mixture should still be thick, but drip readily off the whip.
Now sift about a third of the flour mixture onto the egg mixture.
Fold that in.
Sift on another third, fold, and sift on the last of the flour.
Fold the batter until it looks about like so. A few streaks or spots of flour are OK.
Pour and/or scrape the batter into the prepared pan and put it into the oven.
Bake about 40 minutes until about this color. Gold or something.
Let it cool about ten minutes, then run a butter knife or icing spatula around the rim and the tube to loosen it.
Flip the pan over and de-pan the cake, the peel off the parchment.
Let it cool all the way down before you ice it. It goes well with just about any icing or frosting you care to apply.