Sunshine Cake recipe from 1933

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This recipe is a companion to the “true sponge” recipe found in a newspaper dated July 12, 1933*. The only real difference is the addition of two extra egg whites.


The result is an airy, light, spongy cake that can be enjoyed plain, or with whipped cream and fruit. 

The recipe itself is a great base recipe for a sponge that can be flavoured any way you like. (Vanilla, orange, lemon, etc…)



INGREDIENTS

  • 7 egg whites
  • 5 egg yolks
  • 1 cup caster sugar (200g)
  • 1 cup cake flour (110g)
  • ¼ tsp salt
  • ¼ tsp cream of tartar
  • 1 tsp orange extract

Note: All ingredients should be room temperature unless otherwise stated.


Method:

  • Preheat oven to 300°F/150°C
  • Needed: Ungreased 8-inch aluminum cake pan (not non-stck)

  1. Separate the eggs: Into a large bowl, add 5 egg yolks. Into a medium bowl add 7 egg whites.
  2. Beat yolks while gradually adding sugar. Beat until pale and thick. (Ribbon stage.)
  3. Stir in orange extract.
  4. Beat egg whites to soft peaks, then add cream of tartar. Continue beating until stiff, but not dry.
  5. Gently fold beaten egg whites into the yolk mixture. Take extra care when folding so you do not knock out the air.
  6. Sift flour and salt into batter and gently fold in until no flour spots remain.
  7. Pour batter into an ungreased 8-inch cake pan. (Not non-stick.) 
  8. Bake in a preheated oven at 300°F/150°C for 50-55 minutes.
  9. Cool inverted on a rack for 1 hour.
  10. The cake may drop on it’s own. If not, carefully run a knife or offset spatula along the edge of the pan to release the cake.
  11. Let fully cool and serve as you like. (Berries and whipped cream, icing sugar, or even plain.)

Enjoy!


Notes:

  • An ungreased pan is important because the batter needs to cling to the sides of the pan to rise properly. For that reason, non-stick pans should not be used. 

Original newspaper clipping:



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