Dessert
Sunshine cake
Sunshine cake, preserved from Marion Harland’s 1903 cookbook with ingredient cues including sift one cupful of granulated sugar and add it to the yolks of five eggs, first beat.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Sift one cupful of granulated sugar and add it to the yolks of five eggs, first beating these until they are thick.
- Add a dash of salt.
- Sift three-quarters of a cupful of flour twice with half a teaspoonful of cream of tartar, and add to the eggs and sugar.
- Beat for twenty minutes, and fold in the whites of seven eggs whipped stiff with a teaspoonful of white sugar dissolved in one teaspoonful of lemon juice and one tablespoonful of orange juice.
- Butter a pan, flour it lightly, and bake the cake in a steady oven for forty minutes.
Historical transcription
Source method
- 1
Sift one cupful of granulated sugar and add it to the yolks of five eggs, first beating these until they are thick. Add a dash of salt. Sift three-quarters of a cupful of flour twice with half a teaspoonful of cream of tartar, and add to the eggs and sugar. Beat for twenty minutes, and fold in the whites of seven eggs whipped stiff with a teaspoonful of white sugar dissolved in one teaspoonful of lemon juice and one tablespoonful of orange juice. Butter a pan, flour it lightly, and bake the cake in a steady oven for forty minutes.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.