Wednesday, August 3, 2011

Strawberry Shortcake

Sunshine cake is my grandmother's recipe that my mom adapted a little. We use it as our go-to white cake. We often pair it with lemon curd... sooo good! Here we used it for strawberry shortcake to use up some strawberries from my mom's garden. It was delicious! It can be a finicky cake, but I love how light and airy it is.

Whipped Cream (homemade or canned)
Sunshine Cake:
11 egg whites
9 egg yolks
1 tsp salt
1 cup cake flour 
1 cup powdered sugar
1 1/4 tsp. cream of tartar
1-2 tsp. vanilla
optional: lemon zest
Sunshine Cake:
Preheat oven to 325 degrees.
Sift flour and set aside. 
Beat egg whites till foamy.
 Add cream of tartar and salt. 
Beat till stiff. Add vanilla.
Optional: You can add some lemon zest if you want.
Then add 1/2 cup sugar gradually. 

Mix flour, corn starch, and other 1/2 cup sugar and fold in egg white mixture. 
Then beat egg yolks until thick and gently fold into the egg white mixture.
Spray tube pan with some oil. 
Pour batter in pan. 
Bake at 325 degrees for 1 hour. 
Then invert pan until cooled.
Slide cake out of pan and top with strawberries and whipped cream.


1 comment:

  1. I've never seen Sunshine Cake but it looks and sounds divine! I love strawberry shortcake. Thanks for sharing on Sweet Indulgences Sunday.


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