Sunshine Cake
From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915
Presented as published in 1915. 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
1885Calories
50 gProtein
359 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories1885 kcal
Protein50 g
Carbohydrates359 g
Fiber0 g
Sugars253 g
Total Fat27 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium10 mg
Potassium1404 mg
Calcium28 mg
Iron7.5 mg
Magnesium36 mg
Phosphorus137 mg
Zinc1 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E4.8 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.8 mg
Niacin (B3)8.5 mg
Folate201 mcg
Choline0 mg
Caffeine0 mg
Water245 g
As published
This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 20. The excerpt below is the record exactly as published.
Sunshine Cake. Measure sugar and flour after two sif tings. 7 whites of eggs 5 yolks of eggs, well beaten % T. cream tartar IT. vanilla 11/4 C. fine granulated 1 C. flour, sifted 6 times sugar Beat into the whites the sugar, lightly, but well; yolks of eggs, well beaten, and vanilla. Fold flour in carefully, and bake as angel cake. Gold Cake. % C. butter 21/2 C. flour 11/^ C. sugar 5 T. baking powder Yolks of 8 eggs % T. lemon or orange 1/2 C. water extract Bake in loaf or layers. A rich cake often made when angel cake is being made, as it calls for no whites of eggs. Standard Cake. 1/2 C. butter 1 T. vanilla
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.