Sunshine Cake Recipe | Light Tube Pan Cake with Egg Whites

Sunshine Cake

Sunshine Cake is a light, airy classic—similar to angel food cake, but made with egg yolks too for a tender golden crumb. It’s baked in an ungreased tube pan and gets its lift from stiffly beaten egg whites and cream of tartar.

Serve it plain with fruit, a simple glaze, or a dusting of powdered sugar. The FAQ below explains why the pan stays ungreased and how to cool the cake to prevent sinking.

🍰 Sunshine Cake

A light, delicate sponge cake with a bright flavor and airy texture from folded egg whites. Classic and elegant.

🌡️ Oven Temp: 325°F ⏱️ Bake Time: 1 hour 🍽️ Servings: 10 🍳 Equipment: Ungreased tube pan

Ingredients

  • 4 egg yolks
  • 3 tablespoons cold water
  • 1 1/2 cups sugar
  • 1/2 cup boiling water
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon flavoring (vanilla, lemon, or almond)
  • Whites of 4 eggs
  • 1/2 teaspoon cream of tartar

Instructions

  1. Use an ungreased tube pan.
  2. Beat egg yolks with cold water. Add sugar and beat well.
  3. Add boiling water and beat until frothy.
  4. Stir in flour sifted with baking powder and salt.
  5. Beat egg whites with cream of tartar until stiff peaks form.
  6. Gently fold egg whites into the batter.
  7. Bake about 1 hour.
  8. Cool the pan upside down before removing the cake.

Sunshine Cake FAQ

Why is the tube pan ungreased?

Ungreased pans help airy cakes climb the sides as they bake, giving better height and texture.

What flavoring should I use?

Vanilla is classic, but lemon or almond flavoring also works nicely.

How do I cool a tube pan cake?

Cool the cake upside down (if your pan has feet) or inverted over a bottle to help prevent sinking.

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