Nice Sunshine Cake
Nice Sunshine Cake recipe
Yield
16 servingsPrep
20 minCook
60 minReady
2½ hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | large |
egg whites
|
*
|
| 6 | large |
egg yolks
|
*
|
| 1 | teaspoon |
cream of tartar
|
|
| ½ | teaspoon |
salt
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 ¼ | cups |
sugar
|
|
| 1 | cup |
cake flour
|
|
| 1 | tablespoon |
water
|
|
| 1 | tablespoon |
lemon zest
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | each |
egg whites
|
*
|
| 6 | each |
egg yolks
|
*
|
| 5 | ml |
cream of tartar
|
|
| 2.5 | ml |
salt
|
|
| 15 | ml |
lemon juice
|
|
| 296 | ml |
sugar
|
|
| 237 | ml |
cake flour
|
|
| 15 | ml |
water
|
|
| 15 | ml |
lemon zest
grated |
|
Directions
Beat egg yolks until stiff.
Add ½ the sugar, salt, lemon juice, and grated lemon rind.
Sift flour, measure, and sift and carefully fold into egg mixture.
Whip egg whites lightly. When half beaten sift in cream of tartar and add water.
Continue whipping until whites hold their shape.
Carefully fold in ½ the sugar.
Carefully fold into the first mixture.
Pour into un-oiled tube pan.
Bake in slow oven 325℉ (160℃) F about 1 hour.
Let cool.
