Tuesday, February 1, 2011

Yellow Sunshine Cake

If you are looking to make a very traditional layer cake with homemade buttercream frosting, this is the recipe for you!  The cake is interesting because it requires no "oleo".  The fluffy batter made from whipped egg yolks and egg whites yields a very light, drier cake that, when drenched in buttercream, has a wedding cake flavor and consistency.  The recipe indicates a bake time of 1 hour at 325 degrees, but the size and type of pan is not listed.  I split the batter into three 8-9" rounds only to find that the bake time was reduced to about 20-30 min.  I am being intentionally vague because my oven is possessed.  If it is set at 350 the temp goes up to 400. If it is set at 325 it goes down to 300.  So I watched the cakes like a hawk and they still ended up a bit overdone but still delicious.  What I am saying is that you may wish to experiment with the actual baking pan(s), temp, and time.  Good luck!

6 egg yolks beaten for 15 minutes (save egg whites)
1/2 c. cold water - add to beaten egg yolks and beat 10 more min.
Add 1 1/2 c. sugar and 1/2 tsp. vanilla (I beat the mixture for just a few seconds more)
Fold in 1 1/2 c. cake flour (and 1/4 tsp. salt - recipe doesn't say)
Beat egg whites stiff and add 3/4 tsp. cream of tartar - fold in

For the buttercream frosting I followed the directions on the bag of confectionary sugar.  I will say it involved 2 c. of butter and 7 c. of confectionary sugar, some vanilla and milk.  Enjoy!


  1. GOOD GRIEF! NO WONDER I FEEL LIKE A LUMP OF LARD TODAY!!!! 2 CUPS OF BUTTER!!!!! but ohhhhhhhh so delish!

  2. better than the ultimate cake at wegs.....keep on baking heather! can't wait for the next confection!

  3. mmmmmmm buttercream :) and wonderful decorating! that scanned image of the recipe makes me laugh....like an archaeologist on a dig...layered cake recipe on papyrus! pen and paper such an ancient conept...haha