Sunshine Cake, take 2

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


  1. Mix well, until sugar dissolves.
  2. Poke holes in the top of the cake.
  3. Brush on lemon juice. (you may not use it all!)



  • 1 stick butter, room temp.
  • 1 bag powdered sugar
  • 1 container sweetened frozen strawberries


  1. Thaw strawberries and pour off some of the liquid.
  2. Puree mixture in your blender until syrupy.
  3. Cream butter.
  4. Add 2 c. powdered sugar and cream well.
  5. Add in 1 1/2 c. strawberry puree.
  6. Cream in the rest of the powdered sugar, 1 c. at a time to make a thick frosting.
  7. 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!!!


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