Sunshine Cake
The Official Birthday Cake of the Hanson Family
Ingredients
******* Cake *******
7 eggs, separated
1/2 cup cold water
1 1/2 cups sugar
1 teaspoon vanilla
1 1/2 cups cake flour, sifted
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon cream of tartar
1/2 cup cold water
1 1/2 cups sugar
1 teaspoon vanilla
1 1/2 cups cake flour, sifted
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon cream of tartar
******* Boiled Chocolate Fudge Icing *******
2 cups sugar
2 eggs
6 tablespoons cream
2 ounces chocolate, unsweetened
2 tablespoons butter or margarine
1 teaspoon vanilla extract
2 eggs
6 tablespoons cream
2 ounces chocolate, unsweetened
2 tablespoons butter or margarine
1 teaspoon vanilla extract
Directions
******* PREPARE CAKE! *******
***NOTE: Take eggs out early to bring to room temperature. (1-1/4 cups egg whites - 1/2 cup egg yolks)
Preheat oven at 325 degrees F.
Separate eggs carefully, putting whites in a large mixing bowl, yolks in another large mixing bowl. Beat egg yolks until light and foamy. Slowly add water. Gradually beat in sugar, then vanilla and beat until pale in color and thicker in texture. Total beating time can be as long as 7 minutes. Sift flour again with salt and baking powder. Return to sifter; fold into egg yolk mixture, sifting in a little at a time from sifter.
Beat egg whites gently until foamy. Add a pinch of salt and cream of tartar. Increase mixer speed and beat until they form moist, glossy peaks.
Pour egg yolk mixture in thin stream over entire surface of egg white mixture, gently cutting and folding with rubber spatula, making sure everything is completely folded. Pour into ungreased 10-inch round tube pan. Draw a thin spatula gently through the dough to destroy any large air pockets.
Bake in slow oven (325) on second rung from bottom for 60 minutes (tends to fall at 50 minutes). Invert pan to cool 1-l/2 hours.
Frost when cool with Boiled Chocolate Fudge Icing
Preheat oven at 325 degrees F.
Separate eggs carefully, putting whites in a large mixing bowl, yolks in another large mixing bowl. Beat egg yolks until light and foamy. Slowly add water. Gradually beat in sugar, then vanilla and beat until pale in color and thicker in texture. Total beating time can be as long as 7 minutes. Sift flour again with salt and baking powder. Return to sifter; fold into egg yolk mixture, sifting in a little at a time from sifter.
Beat egg whites gently until foamy. Add a pinch of salt and cream of tartar. Increase mixer speed and beat until they form moist, glossy peaks.
Pour egg yolk mixture in thin stream over entire surface of egg white mixture, gently cutting and folding with rubber spatula, making sure everything is completely folded. Pour into ungreased 10-inch round tube pan. Draw a thin spatula gently through the dough to destroy any large air pockets.
Bake in slow oven (325) on second rung from bottom for 60 minutes (tends to fall at 50 minutes). Invert pan to cool 1-l/2 hours.
Frost when cool with Boiled Chocolate Fudge Icing
******* PREPARE ICING! *******
Combine sugar, eggs and cream in a saucepan. Add chocolate (can be melted in microwave 30 seconds or so). Bring to boil at medium heat. Cover and boil at low-med 2-3 minutes until steam washes any sugar crystals down from the sides, continue to soft ball stage. Let sit to cool a bit (no more than 5 minutes) and add butter and vanilla. Beat to proper thickness and spread.
Alternate Frostings: Orange Glaze; Whipped Cream with Strawberries.
Preparation time: 1 hour preparation - l hour baking - l-1/2 hrs. cooling, 1/4 hr. frosting = Total 3-3/4 hrs.
Alternate Frostings: Orange Glaze; Whipped Cream with Strawberries.
Preparation time: 1 hour preparation - l hour baking - l-1/2 hrs. cooling, 1/4 hr. frosting = Total 3-3/4 hrs.
©2015 HansRich Productions
