Sunshine Cake
From Table Talk's illustrated cook book, 1906
Use a Turk's head pan for best results.
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
2423Calories
80 gProtein
405 gCarbs
55 gFat
Full nutrition (34 nutrients)
Calories2423 kcal
Protein80 g
Carbohydrates405 g
Fiber0 g
Sugars304 g
Total Fat55 g
Saturated Fat17 g
Monounsaturated Fat20 g
Polyunsaturated Fat11 g
Omega-30.2 g
Cholesterol2046 mg
Sodium788 mg
Potassium1755 mg
Calcium333 mg
Iron11 mg
Magnesium96 mg
Phosphorus1217 mg
Zinc8.1 mg
Copper0.6 mg
Manganese1 mg
Vitamin D11 mcg
Vitamin C0 mg
Vitamin A880 mcg
Vitamin E5.8 mg
Vitamin K1.7 mcg
Vitamin B61 mg
Vitamin B124.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)2.5 mg
Niacin (B3)1.7 mg
Folate259 mcg
Choline1617 mg
Caffeine0 mg
Water437 g
As published
This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 38. The excerpt below is the record exactly as published.
SUNSHINE CAKE. Measure one even cupful of pastry flour ; add to it one teaspoonful of cream of tartar, and sift three times. Separate the whites and yolks of eleven eggs ; put aside eight of the yolks for some other dish, and beat the three remaining until very thick and light. Whip all the whites to a stiff, dry froth. Pour over them the three beaten yolks, mixing with as few strokes as possible. Add carefully one cupful and a half of very fine granulated sugar, one teaspoonful of vanilla
Cook this with the app: pantry check, scaling, and the assistant.