Sunshine Cake

Ingredients

• Whites of eleven eggs and yolks of six
• one and one-half cups granulated sugar
• one cup flour
• one teaspoon cream of tartar
• one of orange extract

Method

1. 1

   Beat the whites to a stiff froth and gradually beat in the sugar.

2. 2

   Beat the yolks in a similar manner, then add to them the whites, sugar, and flavor.

3. 3

   Finally stir in the flour, mix quickly and well.

4. 4

   Bake fifty minutes in a slow oven.

Nutrition per serving

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 1. The excerpt below is the record exactly as published.

SUNSHINE CAKE. Whites of eleven eggs, and yolks of six, one and one-half cups granulated sugar, measured after one sifting; one cup dour measured after one sifting; one teaspoon cream of tartar and one of orange extract, beat the whites to a stiff froth and gradually beat in the sugar, beat the yolks iu a similar manner, and add to them the whites, sugar and davor. Finally stir in the dour, mix quickly and well. Hake fifty minutes in a slow oven. M. S. THE I'ENNMYI.VANMA HERM AN ('<»OK ROOK. DREAM CAKE. On® cup of BUgar, one lieaping cup Hour, break iwo eggs into a teacup, then nil the cup full with sweet cream, a(hl two teas|KK)ns baking iMiwder, stir all to¬ gether and bake in three layers. (Kill¬ ing) six tablespoons thick, sweet cream, heal stiff, sweeten and flavor, imt be¬ tween layers. (Excellent.) Mrs. Rinehart Walt/., Wadsworth, Ohio. HARRISON CAKE. Four eggs, two cups sugar, one half cup butter, one cup sweet milk, three cups rtour, two large teas|MK)ns baking powder, (Layer or loaf.) Soft icing. A lump of butter the size of an egg creamed with one cup pulverized sugar, beat the whites of two eggs to a stiff froth, mix to¬ gether and flavor with vanilla. Lillian K. Grove, Hanover, Pa. WASHINGTON CAKE. LAYER OR IX)AK. One and one half cups sugar, one half cup butter, three-fourths cup sweet milk, three eggs, two teaspoons baking powder, two cups flour. Mr.^^. Clara Norton, Sulphur Springs. Ohio. MADISON CAKE. Fourteen ounces flour, six ounces but¬ ter, ten ounces sugar, three eggs, three- fourths cup sweet milk, one p<>und cur¬ rants, two teasjMMULs baking powder, flour the currants. A nice cake for the holidays in place of a fruit cake. Lillian K. Grove, Hanover, Pa. SURPRISE CAKE. One heaping cup granulated sugar, one half cup butter, one-half cup sweet milk, three eggs, three cui>s flour, three even teas|K)ons baking imwder, flavor with vanilla or lemon. Margaret M. Miller, Hanover, Pa. EMMA CAKE. LAVER OR U)AK. One and one-half cui>s sugar, (Uie-half cup butter, one-half cup sweet milk, two teiLsiHions baking iM>wder, Lmr eggs, two cups flour. Cream butter and sugar, beat the yolks of eggs and stir into the milk, flour and baking iiowder, then the beaten whites of eggs, flavor to taste. Mrs. Mary Ream, Hartville, Ohio. YELLOW CAKE. Yolks of four eggs well beaten, two cups sugar, one-half cup butter, three tea- sp(Huis baking pow’der, one cup cold water, three cups flour. (Layer or loaf.) Mrs. Lydia Holbien. HICKORY NUT CAKE. One cup butter, two cups sugar, three cups flour, four eggs, one cup raisins, two cups nuts, one cup water, three tea¬ spoons baking powder. .Mrs. G. E. Holbien, Manistique, Mich. HICKORY NUT LAYER CAKE. One cup sugar, one half-cup butter, one-half cup sweet milk, one and one- half cups flour, two eggs, one tea.spoon baking powder. (Filling.) One cup sugar, one cup sweet cream, one cup of nuts chopped fine, put on the stove, boil five minutes, take off and stir until nearlv * • cool, put between layers and on top. Mrs. Mary Ream. SPICE CAKE NO. 1. Four eggs, leaving out the whites of two for frosting, two cups sugar, one-half cup butter, one-half cup sour milk, one teasp<N>n stMla stirred in the milk, two teasiioons cinnamon, one teaspoon cloves, one-half nutmeg, two cups flour. Mrs. Clara Norton, Sulphur Springs. THR PKNySYIiVANIA (JERMANCOOK POOR. SPICE CAKE NO. 2. One cup molasses, one cup sugar and one-half cup butter, one-half cup sour milk, two eggs, one-half teaspoon soda, one-half teaspoon each cinnamon, cloves and nutmeg, two and one-half cups flour. Mrs. G. E. IIolhien. OLD FASHIONED STIR CAKE. One cup sugar, one egg, one cup soui cream, one teaspoon soda, flour to make a soft batter, stir all together and bake. Mrs. S K. Culp. CHOCOLATE CAKE. One cup butter, three cups brown sugar, one cup sweet milk, four cups flour, yolks of seven eggs, nine tablespoons Kaker’s chocolate grated, three teaspoons baking powder. S K. MARBLE CHOCOLATE CAKE. One-half cup butter, one and one-half cups sugar beaten to a cream, one tea¬ spoon baking powder, one-half cup of milk, whites of four eggs, one and one- half cups flour. Take one cup of this mixture and add ttve tablespoons grated chocolate wet with milk and flavor with vanilla, put a layer of white batter in pan, drop chocolate part with a spoon in spots, pour over the remaining white bat¬ ter and bake, cover with a chocolate frost¬ ing. Mrs Mary Ream, Hartville. MIDNIGHT CAKE. One cup sugar, one half cup butter, one half cup sweet milk, two egg’., two cups flour, one teaspoon soda diss(dved in hot water. Boil the following and stir into the dough after it is cold: one half cup sugar, one-half cup milk and one-half cui> grated choccdate, add one teaspoon vanilla after it is removed from stove. (’LARA XORTON. DARK LAYER OR (Devil’s Food.) Four eggs, two cups brown sugar, one- half cup butter, one half cup sour milk,one teaspoon soda, one-half cup boiling water, one-third bar Baker’s chocolate, two heap¬ ing cups flour, cream, butter and sugar, add the eggs well beaten, then milk, dis- s(dve chocolate in half the boiling water and .soda in the other half, add to the bat¬ ter, la.stly add the flour. Bake in three layers. Frost with caramel filling. Two cups brown sugar, one-third cup cream, butter size of an egg, boil until it threads from the spoon, beat until nearly C(M)1, flavor with vanilla and spread between layers and on top. (Very fine.) Mrs. L. K. Hem. DARK AND WHITE LAYER CAKE. One cup butter, two cups sugar, four cups flour, three eggs, three tea.sp(K)us baking powder, one cup water. Take half the batter grate in chocolate, when baked, place alternate dark and white layers, cover with frosting, Mary Ream. DARK LAYER CAKE NO. 1. One cup mola.sses, one-half cup sugar, one half cup lard or butter, one-half cup buttermilk, yolks of three eggs, one tea¬ spoon soda, one cup seeded raisins, spices to taste, add flour but do not make too stiff. Mrs. Heimbacch, Mishler, O. WHIPPED CREAM CAKE. Four eggs, one cup sugar, one cup flour

Cook this with the app: pantry check, scaling, and the assistant.