Sun Shine Cake
10large egg whites
1 tspcream of tartar
1 1/4 cwhite granulated sugar
1 tsppure vanilla extract
1 csifted white cake flour
5egg yolks, lightly beaten
1 tspgrated orange peel
4drops yellow food coloring
1 1/4 cwhite confectioners’ sugar
3 - 4 Tbsporange juice, fresh
3drops yellow food coloring
How to Make Sun Shine Cake
- Preheat oven to 350°
In a large bowl, using an electric mixer set on high speed, beat egg whites until foamy, about 1 minute. Add cream of tartar and salt; beat until soft peaks form. Gradually add sugar and vanilla; beat until stiff peaks form, about 2 minutes.
Using a rubber spatula, fold in flour until blended. Divide batter evenly between 2 bowls. Fold in egg yolks, orange peel and food coloring to 1 bowl of batter until blended. Spoon batters alternately into a 10-inch tube or angel food cake pan. Bake until golden, 40-50 minutes.
Invert cake onto the neck of a heavy bottle to cool for at least 1 hour. Run a knife around outer and inner edges to release cake. Invert cake onto serving platter to glaze.
- Making the Glazy Top:
In a medium bowl, combine the confectioners’ sugar, orange juice and food coloring. Mix until smooth. Spread the glaze over top of cake, allowing the excess to drizzle over edge. Let glaze set, about 15 minutes.
Chef’s Tip: Easiest frosting of cakes is done by placing the cakes in your desired frosting dish, and refrigerate the cakes for at least 1 hour. I will often do mine for about three hours, or even overnight.
So, the following morning you can dust off anything extra crumbs, and frost with room temperature frosting. Because of the stiffness of the cake, it will not crumb out using this method.
Crumb out means that when you are frosting some of the crumbs of the cake get into the frosting, and sometimes the top part of the cake will also come off will you are trying to frost. Having the cake chilled makes it more stiff, and less likely to crumb out.