By Judyrae Kruse Herald Columnist
We’re on a roll with sunshine cakes, so let’s keep right on rolling.
Recipes dating back to 1927 started us off, so today we’ve moving ahead to a different pair of oldies, beginning in 1936.
Granite Falls cook Michael W. Ward shares a recipe taken from a 1936 edition of “The Boston Cooking School Cook Book,” and writes, “This is the only recipe I could find for a sunshine cake, but several others are somewhat similar.
“I also discovered that angel food cake hasn’t always been ‘angel food’ and wasn’t always cooked in an angel food cake pan. That recipe was from a ‘White House Cookbook’ copyrighted in 1915.”
Next, Sandra Larrinaga of Lynnwood tells us, “You recently had a request from Janice Klatt of Camano Island for a sunshine cake. I’ve never tried this, but I found it in my mother’s 1938 copy of the ‘Household Searchlight Recipe Book.’ I hope this helps.”
To keep from losing the flavor of their own time, both recipes are reprinted here exactly as given:
1936 sunshine cake
10 egg whites
1 1/2 cups powdered sugar
7 egg yolks
1 teaspoon lemon or almond extract
1 cup pastry flour
7/8 teaspoon cream of tartar
Measure all ingredients. Sift sugar through fine sifter one to four times before measuring.
Beat egg whites until stiff but not dry, and gradually beat in 1 tablespoon sugar for each egg white (out of sugar called for in recipe) and set aside.
Beat egg yolks with same beater until thick and lemon-colored. Beat in remaining sugar.
Combine yolks and whites.
Mix and sift remaining dry ingredients and cut and fold into egg mixture. Do not beat after adding flour, to avoid breaking air bubbles.
Bake 1 hour in moderately slow oven (325 degrees) in angel cake pan.
1938 sunshine cake
10 egg whites
1 1/4 cups sugar
6 egg yolks
1 cup cake flour
1 teaspoon cream of tartar
1 tablespoon water
1/2 teaspoon salt
1 tablespoon grated lemon rind
1 tablespoon lemon juice
Beat egg yolks until stiff. Add 1/2 the sugar, salt, lemon juice and grated lemon rind. Sift flour, measure, and sift and carefullly fold into egg mixture.
Whip egg whites lightly. When half beaten, sift in cream of tartar and add water. Continue whipping until whites hold their shape. Carefully fold in 1/2 the sugar. Carefully fold into the first mixture. Pour into an un-oiled tube pan.
Bake at 325 degrees about 1 hour.