Sunshine cake #2 was the same! It didn’t raise a lot, so I took a little comfort in that, until when cleaning up, I found this!
Yup. I forgot an egg. I figured that since I eggs can vary in size so much (and I used large eggs), that I was ok. Could it have been better? I have resolved to try one morerecipe to see what my fortune is!
Here is the recipe for version #2:
- 6 eggs, separated
- 1/4 c. sugar
- 1 c. water
- 1/2 t. lemon extract
- 1 c. flour
- 1/2 t. cream of tarter
- 1/2 t. vanilla
- Beat the yolks, water, sugar and flavor for 10 minutes until very light. (I used my standing mixer).
- Fold in the flour 1/4 of a cup at a time.
- Add a little salt to the eggs whites and beat until foamy, add the cream of tarter, and beat until stiff enough to hold a peak but it should still be shiny!
- Fold gently into egg yolk mixture.
- Place in an ungreased angel food cake pan and bake at 325 for 1 hour. Invert pan (My pan is silicone, so I used a wine bottle).
- When cool remove.
Here is what I did to “spice” it up a bit. I will admit that I didn’t try it, but it looked really good!
- Juice of 1 lemon
- 2 T. sugar
- Mix well, until sugar dissolves.
- Poke holes in the top of the cake.
- Brush on lemon juice. (you may not use it all!)
- 1 stick butter, room temp.
- 1 bag powdered sugar
- 1 container sweetened frozen strawberries
- Thaw strawberries and pour off some of the liquid.
- Puree mixture in your blender until syrupy.
- Cream butter.
- Add 2 c. powdered sugar and cream well.
- Add in 1 1/2 c. strawberry puree.
- Cream in the rest of the powdered sugar, 1 c. at a time to make a thick frosting.
- Put frosting in a large ziplock. Cut off the end and pipe onto the cake.
Here is the before and after of the cake. I hope it wasn’t because of the egg!!!