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SUNSHINE CAKE

(Cakes) - (The International Jewish Cook Book)







Beat yolks of five eggs lightly, add one teaspoon of vanilla, or grated
rind of one lemon. In another bowl beat seven whites to a froth with a
scant one-half teaspoon of cream of tartar, then beat until whites are
very stiff. Gradually add one cup of granulated sugar, sifted three
times, to the beaten whites. Fold whites and sugar, when beaten, into
the beaten yolks. Sift one cup of flour three times, then put into
sifter and shake lightly, fold into the cake. Bake forty minutes in
ungreased cake pan. As directed for sponge cake invert pan. Remove cake
when it has cooled.

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INEXPENSIVE SUNSHINE CAKE

5 eggs.
1 cup granulated sugar.
1 cup sifted flour.
Beat whites of eggs very stiff and stir in thoroughly, then fold the
flour, stirring only just enough to mix it in. If stirred too much,
the cake will be tough. Bake in a tube pan. This is a delicious cake
if carefully made according to directions. No butter or baking powder
is used. Bake in a very moderate oven at first, gradually adding more
heat until cake is baked.

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SUNSHINE CAKE. MRS. FRANK ARROWSMITH AND MAUD STOLTZ.

Whites of seven small eggs, yolks of five eggs, one cup of granulated
sugar, two-thirds cup of flour, one-third teaspoon of cream tartar,
and a pinch of salt. Sift the flour and sugar five times; measure,
and set aside, as for angel cake. Beat yolks of eggs thoroughly;
then, after washing beater, beat the whites about half; add cream
tartar, and beat until very, very stiff. Stir in sugar lightly; then
the beaten yolks thoroughly; then add flour and flavoring, and put in
tube pan in the oven at once. It will bake in thirty-five to fifty
minutes.

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SUNSHINE CAKE

3 squares grated unsweetened chocolate
2 tablespoons sugar
1-1/2 tablespoons milk
4 tablespoons shortening
1 cup sugar
2 eggs
2/3 cup milk
1-1/3 cups flour
2 teaspoons Dr. Price's Baking Powder
1/8 teaspoon salt
Cook slowly together until smooth, chocolate, 2 tablespoons sugar and
1-1/2 tablespoons milk. Cream butter; add sugar and beat well. Add
yolks of eggs and beat again. Stir in chocolate mixture. Sift together
flour, baking powder and salt and add alternately, a little at a time
with the milk to the first mixture. Fold in beaten whites of eggs.
Bake in greased loaf pan in moderate oven 50 to 60 minutes. Cover with
white or chocolate icing page 17.

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SUNSHINE CAKE

From MRS. DANIEL HALL, of New Hampshire, Lady Manager.
The whites of eleven eggs beaten to a stiff froth; add one and one-
half cups of pulverized sugar and one teaspoonful of vanilla extract;
take one even cup of flour and one teaspoonful cream of tartar and
sift with flour four times; beat lightly but thoroughly; bake fifty
minutes in an ungreased pan; cut out when cold.

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Sunshine Cake

Whites of seven eggs, yolks of five eggs, one and one-fourth cup

granulated sugar, one cup flour, one-fourth teaspoonful cream of tartar,

one teaspoonful lemon and orange extract. Beat whites of eggs very

stiff, adding cream of tartar while beating. Beat yolks until lemon

color. Sift sugar and flour several times before measuring. For mixing

add beaten yolks to beaten whites and fold in the sugar and flour

alternately; do not beat, only stir enough to mix thoroughly, and add

extract last. Bake in Van Duzen pan forty-five minutes in a moderate

oven.

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Sunshine Cake No 2

Yolks of 11 eggs, 2 cups sugar, 1 of butter, 1 of milk, 1 teaspoon cream

of tartar, 1/2 of soda, 4 cups flour. Flavor to taste.

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Sunshine Cake No 1

Whites of 6 eggs, yolks of 4, 1 cup of sugar, 3/4 flour, scant teaspoon

cream of tartar, salt, 2 teaspoons orange juice and grated rind. Sift

sugar and cream tartar together several times, then mix with well-beaten

whites, add beaten yolks, sift flour and salt several times, mix

altogether, put in orange and bake from forty to fifty minutes in a pan

with pipe in center. Do not look at it for at least twenty minutes. Do

not butter pan, nor remove from it till cold.









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