Nice Sunshine Cake

Sunshine cake is the airy, egg-leavened classic that sits halfway between angel food and a true sponge. You whip the six yolks until they hold a stiff ribbon, then fold them into a separately beaten meringue of ten egg whites brightened with lemon juice and zest. No butter, no oil, no chemical leavener, just air and eggs.

This is a cold-pan cake, meaning the tube pan goes in ungreased so the climbing batter has something to grip as it rises. Greasing the pan deflates the structure.

The slow bake gives the proteins time to set without scorching the delicate crumb, and the lemon keeps it from tasting flat the way a plain sponge can.

Serve with fresh berries and softly whipped cream, or split and fill with lemon curd.

Pro Tips

• Separate eggs cold, then bring whites to room temperature for the maximum volume on the whip.
• A trace of yolk in the whites will kill the meringue, so crack each into a small bowl first.
• Cool the cake upside down on the tube pan feet, this lets gravity stretch the crumb rather than collapse it.
• Use a serrated knife and a sawing motion to slice, pressing will crush the airy structure.

Variations

• Swap lemon for orange juice and zest for a sunnier citrus profile.
• Fold a teaspoon of vanilla and a quarter teaspoon of almond extract into the yolks for a richer flavor.
• Glaze the cooled cake with a simple lemon icing for a more dessert-forward finish.