yellow cake mix Anyone?
- Thread starter nicole
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jkath
Hospitality Queen
kansasgirl
Senior Cook
This is a great cake. If you want a plain yellow cake, leave out the lemon and substitute vanilla extract.
Sunshine Cake
1 c Cake flour
1 1/4 c Sugar
4 Egg yolks
8 Egg whites
1/2 ts Cream of tartar
1/2 ts Salt
1 ts Lemon extract (can use vanilla)
1 Lemon, grated zest only
Lemon Frosting:
3 3/4 c Confectioners' sugar, sifted
4 tb Unsalted butter, melted
1 pn Salt
1 Lemon, grated zest only
1/4 c Fresh lemon juice (can use milk and vanilla)
1 ts Milk or water, as necessary
Preheat oven to 350F with rack in the center of the oven. Have ready a 10-inch tube pan or 8 in cake pans, ungreased.
1.Sift cake flour 3 times; set aside on waxed paper. Sift sugar 5 times; set aside on waxed paper.
2.Use mixer to beat egg yolks until thick and light-colored, about 4 minutes. Set aside.
3.Use clean beaters to beat egg whites until foamy. Add cream of tartar and salt. Continue beating until egg whites are thick and hold their shape but are still soft and moist.
4.Use a rubber spatula to gently fold sugar, in 3 batches, into whites. Then fold in lemon/vanilla extract, rind and reserved egg yolks until blended. Gently fold in flour.
5.Transfer batter to pan; spread evenly with spatula. Bake until lightly browned and toothpick inserted into center comes out clean, about 45 minutes.
6.Invert pan to let cake cool. When completely cool, use flexible knife to release cake from sides, then bottom, of pan. Spread top, sides (and between layers if using round pans) with lemon frosting.
Lemon Frosting:
1.Place all ingredients except milk/water in a mixing bowl. Combine with wooden spoon until smooth. Add milk or water as necessary, for desired consistency.
Sunshine Cake
1 c Cake flour
1 1/4 c Sugar
4 Egg yolks
8 Egg whites
1/2 ts Cream of tartar
1/2 ts Salt
1 ts Lemon extract (can use vanilla)
1 Lemon, grated zest only
Lemon Frosting:
3 3/4 c Confectioners' sugar, sifted
4 tb Unsalted butter, melted
1 pn Salt
1 Lemon, grated zest only
1/4 c Fresh lemon juice (can use milk and vanilla)
1 ts Milk or water, as necessary
Preheat oven to 350F with rack in the center of the oven. Have ready a 10-inch tube pan or 8 in cake pans, ungreased.
1.Sift cake flour 3 times; set aside on waxed paper. Sift sugar 5 times; set aside on waxed paper.
2.Use mixer to beat egg yolks until thick and light-colored, about 4 minutes. Set aside.
3.Use clean beaters to beat egg whites until foamy. Add cream of tartar and salt. Continue beating until egg whites are thick and hold their shape but are still soft and moist.
4.Use a rubber spatula to gently fold sugar, in 3 batches, into whites. Then fold in lemon/vanilla extract, rind and reserved egg yolks until blended. Gently fold in flour.
5.Transfer batter to pan; spread evenly with spatula. Bake until lightly browned and toothpick inserted into center comes out clean, about 45 minutes.
6.Invert pan to let cake cool. When completely cool, use flexible knife to release cake from sides, then bottom, of pan. Spread top, sides (and between layers if using round pans) with lemon frosting.
Lemon Frosting:
1.Place all ingredients except milk/water in a mixing bowl. Combine with wooden spoon until smooth. Add milk or water as necessary, for desired consistency.
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