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Sunshine Cake
A historical dessert from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
A historical dessert from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
Preserved exactly as written in the original source
bake in a hot oven about twenty minutes
Modern guidance to help you succeed with this vintage recipe
This is a classic egg yolk-enriched cake where the abundance of yolks (11!) creates an exceptionally tender, fine-grained crumb due to the emulsifying properties of lecithin in the yolks. The high fat content from both butter and egg yolks coats flour proteins, limiting gluten development and resulting in a delicate, melt-in-your-mouth texture. The chemical leavening from baking powder ensures consistent rise, while the "hot oven" (likely 375-400°F based on 1900s standards) sets the structure quickly before the fats can weigh down the batter.
The cake can be baked up to 2 days ahead, cooled completely, wrapped tightly in plastic wrap, and stored at room temperature. For longer storage, wrap in plastic then aluminum foil and freeze for up to 3 months; thaw at room temperature for 2-3 hours before serving.
Store unfrosted cake in an airtight container at room temperature for up to 3 days. If frosted with buttercream, refrigerate for up to 5 days but bring to room temperature 1 hour before serving for best texture. The high fat content keeps this cake moist longer than standard butter cakes.
AI-generated tips from Chef Cecil's culinary database
The cake can be baked up to 2 days ahead, cooled completely, wrapped tightly in plastic wrap, and stored at room temperature. For longer storage, wrap in plastic then aluminum foil and freeze for up to 3 months; thaw at room temperature for 2-3 hours before serving.
Store unfrosted cake in an airtight container at room temperature for up to 3 days. If frosted with buttercream, refrigerate for up to 5 days but bring to room temperature 1 hour before serving for best texture. The high fat content keeps this cake moist longer than standard butter cakes.
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