Spring has sprung, and I’m in the mood to baaaaaaaake!
But, with the new season, there are so many fresh and delicious flavors to choose from, I’ve been having a hard time deciding which ones to use.
Luckily, I have Great Grandmother’s wonderful recipe box to look to for inspiration!
I’ve been eyeing her Sunshine Cakes recipe for months now, waiting for the perfect time (and perfect citrus!) to whip it up – and that time has finally arrived!
The Best Vintage Sunshine Cake Recipe
I know you’ve all been looking forward to another winner from Great Grandmother as much as I have been, and I’m so very excited to share this amazing Sunshine Cake recipe with you. It is, no doubt, the best of all the vintage Sunshine Cakes recipes you’ll ever try!
Let’s check out the recipe card, shall we?
It’s not handwritten – she acquired it from the Southern California Gas Company (similar to her Pumpkin Ice Cream recipe from the power company – remember the wonderful Mile High Pumpkin Sundae Pie I made with that ice cream? Yum!)
I stick by my belief, if she saved it, it’s totally delicious.
Trust me, Great Grandmother knew best.
Although, I admit, I had a bit of an issue with one of the instructions, though. I really wanted to use the adorable mini bundt pans I recently picked up, instead of the “tube pan” the card calls for.
If you want total perfection, always follow the recipe, guys.
This Sunshine Cake is essentially an angel food cake, and tube pans are great because, since you don’t grease them, you can just use a knife or spatula to “cut” the edges of the cake away from the pan before you invert it for cooling.
Using my little bundt pans made the cutting part slightly more difficult, which resulted in losing a lot of the pretty brown, crusty bits angel food cakes are know for.
My husband loves the brown, crusty bits ON the cake…but he was perfectly happy nibbling on the stuff left in the pan.
Ultimately, it didn’t matter, because I was planning on drizzling it with my homemade Orange Creamsicle Glaze, anyway! What a great idea! The cake combined with the glaze was light, fluffy, and such a wonderful springtime treat!
I’m planning on making it again for Easter Sunday dessert!
I can’t wait to sink my teeth into this recipe box classic again! And again, and again…
Here is a printable recipe for my the Sunshine Cake and my Orange Creamsicle Glaze. The cake would be great without it (if you’d rather pair it with fresh fruit or make it into an orange-strawberry shortcake), but it adds such a great flavor, you should at least give it a try!
- 1 cup unbeaten egg whites about 8
- 1/4 teaspoon salt
- 1 teaspoon cream of tartar
- 1 1/2 cups granulated sugar
- 6 egg yolks
- Zest from 1/2 an orange
- 1 1/4 cups cake flour
- 1 cup powdered sugar sifted
- 1/3 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- zest of 1 orange
In the bowl of a stand mixer fitted with a whisk attachment, or large bowl and hand mixer, beat egg whites and salt until foamy; add cream of tartar and beat until stiff peaks form.
Gently fold in the granulated sugar, then set aside.
In a clean bowl, beat egg yolks until thick and lemon-colored.
Gently fold 1/3 of the egg white mixture into the yolks and blend well, then add back in to the egg whites.
Add orange zest and flour, and gently fold until incorporated, until there are no streaks of flour left.
Bake at 325 degrees in an ungreased 9 1/2-inche tube pan (angel food pan, bundt pan) for 40-60 minutes (depending on your oven - mine only took about 43 minutes).
Combine all ingredients in a bowl. Whisk until incorporated, adding more cream if you want it thinner. Drizzle over cake before serving. Makes enough glaze for the whole 9 1/2-inch cake.
This cake makes me want to sing! You are my sunshiiiine, my only sunshiiiine….