Sunshine Cake 1
Ingredients
1 C. cake flour
1 1/4 C. sugar
4 large egg yolks
8 large egg whites
1/2 tsp. cream of tartar
1/2 tsp. lemon extract
1 lemon; grated zest only
Lemony frosting
3 3/4 C. confectioners’ sugar, sifted
4 Tbsp. unsalted butter or margarine melted
Pinch salt
1 lemon; grated zest only
1/4 C. fresh lemon juice
1 tsp. milk or water, as necessary for consistency
Cooking Instructions
Preheat oven to 350 degrees, with rack in center of oven. Have ready 10-inch tube cake pan (do not grease). Sift cake flour 3 times; set aside on waxed paper. Sift sugar 5 times; set aside on waxed paper. Use mixer to beat egg yolks until thick and light-colored, about 4 minutes. Set aside. Use clean beaters to beat egg whites until foamy. Add cream of tartar and salt. Continue beating until egg whites are thick and hold their shape but are still soft and moist. Use rubber spatula to gently fold sugar, in 3 batches, into whites. Then fold in lemon extract, rind and reserved egg yolks until blended. Gently fold in flour. Transfer batter to pan; spread evenly with spatula. Bake until lightly browned and toothpick inserted into center comes out clean, for about 45 minutes. Invert pan to let cake cool. When completely cool, use flexible knife to release cake from sides, then bottom, of pan. Can be kept covered at room temperature for a day or frozen up to 3 months. To serve, spread top and sides with lemony frosting. Lemony frosting: Place all ingredients except milk or water in mixing bowl. Combine with wooden spoon until smooth. Add milk or water as necessary, for desired consistency.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)