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Two more sunshine cakes you should try

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By Judyrae Kruse
Herald Columnist
Believe it or not, even though we've certainly had an amazing run of sunshine cakes already, there are still more good options to come.
Today, in fact, we have two from one: two totally different recipes from one Forum cook, Carol Guhin-Kemph.
"Perhaps,'' she writes, "your reader Janice Klatt is looking for something like the following. It came from the 1950 edition of the 'Culinary Arts Institute Encyclopedic Cookbook.' This was my mother-in-law's cookbook, given to her by her mother-in-law."
"We have been caring for chickens this last week,'' Carol adds, "and have many fresh eggs, so I tried this recipe for yolk spongecake over the weekend. It is surprisingly good.
"This same cookbook also includes the second recipe called sunshine cake. I haven't tried it yet, though.''
Well, we could all use something that adds sunshine to our dessert categories, so let's add this pair of possibilities to our must-try collection:
Yolk spongecake
3 cups sifted flour
3 teaspoons baking powder
1 teaspoon salt
2 teaspoons lemon extract
12 egg yolks (about 1 cup)
2 cups sugar
1 cup hot water

Sift flour and baking powder together 4 times; set aside. Add salt and flavoring to egg yolks and beat with a rotary beater until very thick. Add sugar and hot water alternately in 4 portions, beating until very thick after each addition. Fold in about half of the flour mixture at a time.
Pour into an ungreased 10-inch tube pan and bake in moderate (350 degrees) oven for 1 hour. Invert pan and let cake hang in pan until cool.
Makes one 10-inch cake.
Sunshine cake
1 cup sifted cake flour
1 cup sifted sugar, divided
1/4 teaspoon salt
6 egg whites
1/2 teaspoon cream of tartar
4 egg yolks
1/2 teaspoon lemon extract

Sift flour and 1/2 cup of the sugar together 4 times; set aside. Add salt to the egg whites and beat until foamy. Add cream of tartar and continue beating until foamy throughout. Add remaining sugar, 1 tablespoon at a time, and beat well after each addition. Continue beating until air bubbles are very fine and even and egg whites are stiff enough to hold up in peaks but aren't dry.
Beat egg yolks until stiff enough to hold a peak and fold into egg whites. Add lemon extract. Sift small amounts of flour over mixture and fold in carefully; continue until all is used.
Pour into ungreased 9-inch tube pan, cut through batter with a spatula to remove large air bubbles, and bake in moderate oven (350 degrees) for 45 to 60 minutes. Invert pan and let cake hang in pan until cool.
Makes one 9-inch cake.
The Forum is always happy to receive your contributions and requests, so don't hesitate to send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. Please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to
The next Forum will appear in Wednesday's Good Life section.
Story tags » Cooking

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