Imperial Sunshine Cake (or take 3)

So, here goes try three. Third times the charm you say?  I wish!
Here is the recipe:

I should have take a picture of my beaten egg whites. They were marvelous! I used my Bosch and I was so excited that finally I would have a cake that rose the the top.
Somewhere between 15 and 30 minutes in the oven, I decided to bend down and peek (I did NOT open the door and the light was already on!) Here is what I saw:

I nearly cried. Well, that and questioned my son endlessly about being noisy and jumping around when he was supposed to be napping. Ah. I think I am d.o.n.e. Sunshine cake is not to be. Please let that not be a sign of the upcoming summer!

Imperial Cake

(picture not included)


  • 1 1/2 c. sugar
  • 1/2 c. water
  • 6 eggs, separated
  • 1 c. slour
  • 1/2 t. cream of tartar
  • 1 t. flavoring (vanilla, lemon extract, etc)


  1. Place sugar in a pan and pour the water over it.
  2. Do not stir.
  3. Simply turn on your burner and heat until it reaches about 235 degrees, or your sugar threads on a spoon ( when you dip a spoon in it, it will no longer make a drop, it will drip like a thread).
  4. While this is cooking, beat egg whites until stiff.
  5. When sugar is done, pour in a slow stream into the egg whites while beating (Use a stand mixer, please!) until cooled.
  6. Add beaten egg yolks and flavoring. Sift the flour with cream of tartar and fold gradually into the egg whites.
  7. Place in a large ungreased angel food tube pan and cook at 325 for 50 minutes.
  8. Invert pan to cool and remove.

If you have success, I would LOVE to hear about it. Happing baking!

Before: (yea!)

After (sniff):

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