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Sunshine Cake Recipe

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This recipe for Sunshine Cake, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Martha Warns Kirkaby (6-5-1896 - 10-14-1989)
Added: Sunday, October 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Whites of seven eggs,
yolks of five eggs,
one-fourth tsp. cream of tartar,
one cup granulated sugar,
one cup Swans Down flour,
one-fourth tsp. each salt and lemon extract
(= 1 or 2 teaspoons lemon juice?).

Directions:
Directions:
Whip whites of eggs to a stiff frost. Add crearn of tartar, fold in the beaten yolks. Sift sugar and flour, five time each. Fold sugar in lightly, fold in sifted flour, add salt and lemon extract.
Pour into ungreased (angel food) tin, bake about 45 minutes.
Modern Note: Martha would have baked her cake in her wood burning stove oven. So, 45 minutes is or until toothpick/tester comes out clean. Oven temperature probably between 300-325 degrees.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
60 minutes
Personal Notes:
Personal Notes:
Martha's brother, John Warns, compiled & printed a Wentworth, S.D. cookbook during the early 1920's when he was owner and editor of The Wentworth Progress. This recipe is reprinted from that cookbook.

 

 

 

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