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Sunshine Cake
Yield: 10 Servings

1 cup cake flour
1 1/4 cup sugar
4 large egg yolks
8 large egg whites
1/2 tsp cream of tartar
1/2 tsp salt
1/2 tsp lemon extract
1 lemon; grated zest only

3 3/4 cup confectioners' sugar, sifted
4 Tbsp unsalted butter or margarine, melted
1 pinch salt
1 lemon; grated zest only
1/4 cup fresh lemon juice
1 tsp milk or water, as necessary for consistency

Preheat oven to 350F, with rack in center of oven. Have ready
10-inch tube cake pan (do not grease). Sift cake flour 3 times;
set aside on waxed paper. Sift sugar 5 times; set aside on waxed
paper. Use mixer to beat egg yolks until thick and light-colored,
about 4 minutes. Set aside. 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. Use rubber spatula to gently fold sugar, in 3 batches, into
whites. Then fold in lemon extract, rind and reserved egg yolks
until blended. Gently fold in flour. Transfer batter to pan; spread
evenly with spatula. Bake until lightly browned and toothpick
inserted into center comes out clean, about 45 minutes. Invert pan
to let cake cool. When completely cool, use flexible knife to
release cake from sides, then bottom, of pan. Can be kept well-covered
at room temperature for a day or frozen up to 3 months. To serve,
spread top and sides with lemony frosting.

LEMONY FROSTING: Place all ingredients except milk or water in
mixing bowl. Combine with wooden spoon until smooth. Add milk or
water as necessary, for desired consistency. Spread on cake. Yield:
frosting for one 10-inch tube cake.


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