Sunshine Sponge Cake

Sunshine Sponge Cake takes roughly 1 hour and 10 minutes from beginning to end. One portion of this dish contains about 5g of protein, 7g of fat, and a total of 303 calories. This recipe serves 14 and costs 43 cents per serving. 9 people were impressed by this recipe. It is a good option if you're following a lacto ovo vegetarian diet. If you have baking powder, butter, lemon juice, and a few other ingredients on hand, you can make it. It is brought to you by Taste of Home. It works well as a side dish. With a spoonacular score of 10%, this dish is rather bad. Try My Special Sunshine Sponge Cake, Daddy's Birthday Cake (aka Franny's Sunshine Cake), and Sunshine Cake for similar recipes.

Servings: 14

Preparation duration: 25 minutes

Cooking duration: 45 minutes

 

Ingredients:

1/2 teaspoon baking powder

1/3 cup butter, softened

4-1/2 cups confectioners' sugar

1 teaspoon cream of tartar

9 eggs, separated

1-1/4 cups all-purpose flour

Daisies and additional lemon verbena leaves, optional

1 tablespoon minced fresh lemon verbena leaves

1/4 teaspoon lemon extract

1/4 cup lemon juice

1/2 teaspoon salt

1-1/2 cups sugar, divided

1 teaspoon vanilla extract

1/4 cup water

Equipment:

bowl

frying pan

knife

Cooking instruction summary:

Directions In a bowl, beat the egg yolks on high until thickened and lemon-colored. Add water, lemon verbena and vanilla. Gradually beat in 1 cup sugar. beat for 4-5 minutes or until mixture doubles in volume. Combine flour and baking powder; sprinkle 1/4 cupful over batter and fold in until combined. Repeat with remaining flour mixture; set aside. In another bowl, beat the egg whites, cream of tartar and salt until soft peaks form. Add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold into batter. Pour into an ungreased 10-in. tube pan. Bake at 350° for 45-50 minutes or until top springs back when lightly touched. Immediately invert the pan; cool completely. Run a knife around sides of pan and remove cake to a serving plate. In a bowl, cream 2 cups sugar, butter, lemon juice and extracts. Slowly add remaining sugar. If needed, beat in a small amount of water until the frosting reaches desired spreading consistency. Frost cake. Garnish with daisies and lemon verbena if desired. Yield: 14 servings. Editor's Note: Verify that flowers are edible and have not been treated with chemicals. Originally published as Sunshine Sponge Cake in Birds & BloomsAugust/September 1998, p55 Nutritional Facts 1 serving (1 slice) equals 363 calories, 8 g fat (4 g saturated fat), 148 mg cholesterol, 184 mg sodium, 69 g carbohydrate, trace fiber, 5 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a bowl, beat the egg yolks on high until thickened and lemon-colored.

2. Add water, lemon verbena and vanilla. Gradually beat in 1 cup sugar. beat for 4-5 minutes or until mixture doubles in volume.

3. Combine flour and baking powder; sprinkle 1/4 cupful over batter and fold in until combined. Repeat with remaining flour mixture; set aside. In another bowl, beat the egg whites, cream of tartar and salt until soft peaks form.

4. Add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold into batter.

5. Pour into an ungreased 10-in. tube pan.

6. Bake at 350° for 45-50 minutes or until top springs back when lightly touched. Immediately invert the pan; cool completely. Run a knife around sides of pan and remove cake to a serving plate. In a bowl, cream 2 cups sugar, butter, lemon juice and extracts. Slowly add remaining sugar. If needed, beat in a small amount of water until the frosting reaches desired spreading consistency. Frost cake.

7. Garnish with daisies and lemon verbena if desired.


Nutrition Information:

Quickview
303k Calories
4g Protein
7g Total Fat
56g Carbs
1% Health Score
Limit These
Calories
303k
15%

Fat
7g
11%

  Saturated Fat
3g
23%

Carbohydrates
56g
19%

  Sugar
48g
53%

Cholesterol
116mg
39%

Sodium
163mg
7%

Get Enough Of These
Protein
4g
9%

Selenium
12µg
17%

Vitamin B2
0.19mg
11%

Phosphorus
77mg
8%

Folate
30µg
8%

Vitamin A
288IU
6%

Vitamin B1
0.08mg
6%

Iron
0.97mg
5%

Vitamin B5
0.49mg
5%

Vitamin B12
0.26µg
4%

Vitamin D
0.65µg
4%

Manganese
0.07mg
4%

Potassium
107mg
3%

Zinc
0.44mg
3%

Vitamin E
0.44mg
3%

Vitamin B3
0.56mg
3%

Vitamin C
2mg
3%

Vitamin B6
0.06mg
3%

Calcium
25mg
3%

Copper
0.04mg
2%

Magnesium
5mg
1%

Fiber
0.29g
1%

covered percent of daily need
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