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
Widget by spoonacular.com

 

Suggested for you

Slow Cooker Chicken Mole
Thai Red Curry with Butternut Squash and Chickpeas
Roasted Red Pepper Soup
Healthy Gluten Free Paleo Sweet Potato Pancakes
Strawberry Cheesecake Chimichangas
Maple Walnut Sweet Potato Loaf
Quinoa Egg Salad with Grilled Asparagus
Spiced Sweet Potato Caramels
Ultra Thick and Soft Peanut Butter M&M Cookies
Ultimate Portobello Mushroom Pizza
Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

Popular Recipes
Strawberry Rhubarb Galette

Two Peas and Their Pod

Sour Cherry Crumb Cake #SundaySupper

Pies and Plots

Brookville Hotel Cole Slaw

Copy Kat

Whole Grain Pancakes with Pineapple-Ginger Compote

Foxes Love Lemons

Spicy & Crispy Chicken Caesar Club, For When I Want My Fast Food Slowed Down A Bit

The Cozy Apron