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scratch - Sunshine Cake + Icing

Source of Recipe

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List of Ingredients

scratch - Sunshine Cake + Icing

7 beaten egg yolks
1 tsp. lemon extract
1 c. + 1/2 c. powdered confectioners sugar, separated
10 egg whites
1 tsp. cream of tartar
1 c. cake flour
1/4 tsp. salt

Preheat the oven to 325 degrees.
Line the bottom of a 10 inch tube ban with wax paper, cut to fit.
Beat the egg yolks, lemon extract and 1 c. of the sugar until thick and
pale. Set aside.
Beat the egg whites until foamy.
Add the cream of tartar and beat until soft peaks form.
Gradually add the remaining 1/2 c. sugar and beat until stiff.
Stir 1/4th of the whites into the yolk mixture.
Spoon the remaining whites on top of the yolk mixture; and sift the flour
and salt over them.
Carefully fold until blended.
Spoon into the pan and bake for 50 - 60 minutes, until a tester comes out
clean.
Invert the pan on a rack and let the cake cool completely before removing
from the pan.
Use frosting below.

Confectioners Frosting

2 1/2 c. powdered confectioners sugar
3 tbsp. hot water.

Put water in a small bowl and beat in the sugar until the
frosting is thick enough to spread.
Continue to beat for several minutes until very creamy.
This will frost a 2 layer, 8 inch cake.
Variations:
Substitute hot coffee, lemon juice, or orange juice for the hot water.
Or substitute 1 teaspoon of vanilla for the hot water.
For a fine creamy consistency, be sure to beat the frosting very well.


Recipe