SUNSHINE CAKE
I brought this cake to the county fair for 4-H and easily took home a purple ribbon. For a quicker lemon filling, use a cup of lemon curd from a jar.- Leah Will, Bel Aire, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 28
Steps:
- Preheat oven to 350°. Line bottom of a greased 15x10x1-in. jelly-roll pan with parchment; grease paper., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and citrus zest. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pan 5 minutes before removing to a wire rack; remove paper. Cool completely., For filling, in a small saucepan, combine sugar, cornstarch and salt. Whisk in water. Cook and stir over medium heat until thickened and bubbly. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter. Gently stir in lemon juice. Press plastic wrap onto surface of filling; cool slightly. Refrigerate until cold., For frosting, in a large bowl, cream butter until fluffy. Beat in confectioners' sugar, corn syrup, orange juice, vanilla, orange zest and salt until smooth. Tint orange with yellow and red food coloring. , Trim edges of cake; cut crosswise into thirds. Place 1 cake layer on a serving plate; spread with half the filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with frosting. Insert lollipops in top for flowers. Refrigerate leftovers.
Nutrition Facts : Calories 533 calories, Fat 22g fat (12g saturated fat), Cholesterol 129mg cholesterol, Sodium 394mg sodium, Carbohydrate 82g carbohydrate (58g sugars, Fiber 1g fiber), Protein 5g protein.
SUNSHINE CAKE
This family-favorite recipe delivers a simple tea-time cake with the bright, sunshine-y flavors of lemon and vanilla.
Provided by Helga
Categories Desserts Cakes Sponge Cake Recipes
Yield 14
Number Of Ingredients 8
Steps:
- Separate eggs. Sift the flour, baking powder, and salt together three times.
- In a large mixing bowl, beat yolks until lemon colored. mix in sugar a little at a time. Stir in the lemon extract, vanilla extract and boiling water until smooth. Stir in the flour mixture just until moistened. Whip the egg whites to soft peaks, and fold into the batter.
- Pour the batter into an ungreased 9 inch tube pan. Bake at 350 degrees F ( 175 degrees C) for 45 to 50 minutes. Remove the cake from the oven, and invert the pan over a bottle. Cool and remove from pan.
Nutrition Facts : Calories 115.3 calories, Carbohydrate 21.4 g, Cholesterol 66.4 mg, Fat 1.9 g, Fiber 0.2 g, Protein 3.2 g, SaturatedFat 0.6 g, Sodium 160.7 mg, Sugar 14.5 g
CITRUS SUNSHINE POUND CAKE
Provided by Dan Langan
Categories dessert
Time 2h30m
Yield One 10-inch Bundt cake (16 servings)
Number Of Ingredients 16
Steps:
- For the cake: Preheat the oven to 350 degrees F. Generously spray a 10-cup Bundt pan with nonstick baking spray with flour.
- Add the butter, sugar, salt, baking powder, vanilla, oil and citrus zests to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 4 minutes. Stop the mixer and scrape the bowl and beater. Add the eggs, 2 at a time, beating on medium speed for 30 seconds after each addition. Scrape the bowl.
- Add 1 1/2 cups cake flour and blend on low to combine. Add the cream and buttermilk and blend on low to combine. Scrape the bowl. Add the remaining 1 1/2 cups cake flour, blending on low to combine and then raise the mixer to medium speed and beat for 4 minutes. Transfer the batter to the prepared pan.
- Bake the cake until a toothpick inserted near the center comes out with a few moist crumbs, 65 to 70 minutes. The cake will rise to fill the pan and will settle slightly once removed from the oven.
- Meanwhile, for the syrup: While the cake bakes, juice the lemon and oranges to make 1/2 cup of citrus juice. Transfer the juice to a small saucepan and add the sugar. Bring the mixture to a simmer and swirl the pan to dissolve the sugar. Turn off the heat. Reserve the syrup at room temperature while the cake bakes.
- When you've removed the cake from the oven, use a toothpick to pierce the top crumb of the cake about 30 times and then slowly pour the syrup evenly over the hot cake. Cool the cake in the pan for about 30 minutes before turning out of the pan on a wire rack to cool completely before serving.
QUICK SUNSHINE CAKE
This recipe was given to me by a friend with whom I exchange recipes. It is so moist and good. Being a nurse, I am always looking for quick easy recipes.
Provided by Dmarcks
Categories Desserts Cakes Cake Mix Cake Recipes
Yield 18
Number Of Ingredients 7
Steps:
- Beat the eggs, and add them to the boxed cake mix. Add the oil and the mandarine oranges to the batter; remember to add the juice as well as the fruit. Pour the batter into a greased and floured 9 x 13 inch pan.
- Bake the cake for 40 minutes in a preheated oven at 325 degrees F (165 degrees C). Cool on wire rack.
- While cake is baking, prepare the frosting by mixing together the whipped dessert topping, the package of instant pudding, and the crushed pineapple with its juices. Set frosting in refrigerator to set. Frost when cake has thoroughly cooled.
Nutrition Facts : Calories 331.3 calories, Carbohydrate 42.9 g, Cholesterol 41.9 mg, Fat 16.9 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 7.1 g, Sodium 324.2 mg, Sugar 31 g
SUNSHINE CAKE WITH CITRUS BUTTER CREAM
Categories Citrus Dairy Egg Dessert Bake Orange Winter Potluck Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 21
Steps:
- Make cake layers:
- Preheat oven to 350°F. Butter 2 (8- by 2-inch) round cake pans and dust with flour, knocking out excess.
- Put sugar and zests in a food processor and pulse until blended well, about 30 seconds. Sift together flour, baking powder, baking soda, and salt.
- Beat butter in large bowl of standing electric mixer until light and fluffy, about 2 minutes. Gradually beat in sugar mixture and beat at high speed 5 minutes. Beat in egg yolks, 1 at a time, and beat until light and fluffy, about 4 minutes. Add one fourth of flour mixture and beat on low speed until just combined. Beat in milk until just blended. Beat in remaining flour mixture alternately with juices in 3 batches, beginning and ending with flour mixture.
- Divide batter evenly between cake pans and smooth tops. Bake in middle of oven until golden and a tester comes out clean, about 30 minutes. Cool layers on racks 5 minutes. Run a thin knife around edges of pans, then invert cakes onto racks to cool completely.
- Make buttercream:
- Heat whites and sugar in a metal bowl set over a saucepan of simmering water, whisking constantly, until sugar is dissolved and a thermometer registers 160°F. Remove bowl from heat and beat mixture in standing electric mixer on medium-high speed until thick, glossy peaks form. If mixture is still warm, continue beating until cool.
- With mixer running, add butter, 1 tablespoon at a time, beating well after each addition. Add liqueur and lemon juice, beating on high speed until smooth and fluffy, about 10 minutes. If buttercream begins to separate, beat on high speed until smooth.
- Assemble cake:
- Brush any loose crumbs from layers and put 1 upside down on a serving plate. Spread with about 1 cup buttercream. Place other layer on top, right side up. Frost top and sides of cake with remaining buttercream.
SUNSHINE SPONGE CAKE
This is one of my favorite cakes to make. I prepare it for company or a bake sales and it is a hit every time!-Helen Woronik, Salem, Connecticut
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 14 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a bowl, beat the egg yolks on high until thickened and lemon-colored. Add water, lemon verbena and vanilla. Gradually beat in 1 cup sugar. beat for 4-5 minutes or until mixture doubles in volume. Combine flour and baking powder; sprinkle 1/4 cupful over batter and fold in until combined. Repeat with remaining flour mixture; set aside. , In another bowl, beat the egg whites, cream of tartar and salt until soft peaks form. Add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold into batter. Pour into an ungreased 10-in. tube pan. Bake until top springs back when lightly touched, 45-50 minutes. Immediately invert the pan; cool completely. Run a knife around sides of pan and remove cake to a serving plate. , In a bowl, cream 2 cups sugar, butter, lemon juice and extracts. Slowly add remaining sugar. If needed, beat in a small amount of water until the frosting reaches desired spreading consistency. Frost cake. Garnish with daisies and lemon verbena if desired.
Nutrition Facts : Calories 363 calories, Fat 8g fat (4g saturated fat), Cholesterol 148mg cholesterol, Sodium 184mg sodium, Carbohydrate 69g carbohydrate (57g sugars, Fiber 0 fiber), Protein 5g protein.
ORANGE SUNSHINE CAKE
Like oranges? You're going to love this cake! There's some work involved in getting it all together, but it's worth it! Very impressive!
Provided by Mirj2338
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F.
- Grease three 9 inch round cake pans and line bottom with wax paper cut to fit bottom of pan.
- In a medium bowl, mix flour, baking powder and salt.
- In the large bowl of an electric mixer, beat 1 cup butter and 2 cups sugar at medium speed until creamy.
- Add eggs, one at a time, beating well after each addition.
- Beat in flour mixture alternately with 3/4 cups orange juice, beating well after each addition.
- Beat in orange peel.
- Pour batter evenly into prepared pans.
- Bake in a 350 degree oven 25 to 30 minutes or until cake tester inserted in center of cakes comes out clean.
- Remove pans from oven and loosen cakes around edges with a small metal spatula.
- Turn cakes out onto wire racks; peel off and discard wax paper.
- Turn cakes, right-side up, and prick all over with a wooden pick.
- In a small saucepan, melt remaining 2 tablespoons butter, 1/3 cup sugar and 1/4 cup orange juice.
- Cook, stirring until sugar dissolves.
- Spoon slowly over warm cakes, letting syrup soak in.
- Let cakes cook completely.
- To make the filling, in a small saucepan, mix 1/3 cup sugar and gelatin.
- Add orange juice.
- Stir over low heat until gelatin dissolves.
- Add butter, stir until butter melts.
- In a small bowl, beat egg yolks; stir in orange mixture; then return mixture to saucepan.
- Cook over low heat 3 to 5 minutes, stirring until thickened.
- Cool to room temperature.
- Beat egg whites with remaining 2 tablespoons sugar until stiff; fold into cooled orange mixture.
- Refrigerate until very thick but still spreadable, about 10 minutes.
- Do not chill too long or mixture will set.
- Use to fill Orange Sunshine Cake.
- To make the frosting: in the top of a double boiler, mix egg whites, sugar, corn syrup, water and cream of tartar.
- Beat with an electric mixer or rotary beater over boiling water 7 minutes or until very stiff and glossy.
- Remove from heat; beat in vanilla.
- Use to frost Orange Sunshine Cake.
- To assemble the cake: place one cake layer on cake plate, spread with half the Orange Filling.
- Top with second cake layer, spread with Frosting.
- Top with remaining cake layer and spread with remaining Orange Filling.
- Frost sides of cake with remaining Frosting.
- Garnish with slivered orange peel, if desired.
SUNSHINE CAKE
Even in its simplicity, there's something about this buttery almond cake that just feels special. Baking it in a pie dish allows for you to serve it straight out of the vessel, whether for breakfast or a mid-afternoon snack, accompanied by nothing but a steaming cup of coffee or tea.
Provided by Sheela Prakash
Categories Cake Dessert Bake Kid-Friendly Almond Quick & Easy Small Plates
Yield 1 (9-inch) cake
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Butter and flour 9-inch pie plate.
- Whisk eggs, granulated sugar, almond extract, and salt in a large bowl until frothy and pale, about 30 seconds. Add 1/2 cup butter and 1/2 cup flour and stir until incorporated. Pour into prepared pie plate. Top with almonds and pearl sugar, if using.
- Bake cake until top is golden brown and a toothpick inserted into the center comes out clean, 20-25 minutes. Transfer pan to a wire rack and let cake cool slightly before serving.
- Do ahead:
- Cake can be made 1 day ahead; store tightly wrapped at room temperature.
ORANGE SUNSHINE CAKE
Orange cake with pineapple frosting - perfect for spring!
Provided by PERRAULT46
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Yield 36
Number Of Ingredients 8
Steps:
- Combine cake mix, eggs, 1 package of pudding, vegetable oil, orange extract, and mandarin oranges and beat well for about 3 minutes.
- Bake in 3 - 9 inch greased and floured round cake pans for 20-25 minutes in a pre-heated 350 degree F (175 degrees C) oven.
- To Make Frosting: Fold pudding and pineapple into whipped topping and frost cake. Keep refrigerated.
Nutrition Facts : Calories 156.3 calories, Carbohydrate 20.8 g, Cholesterol 21 mg, Fat 7.7 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 2.9 g, Sodium 183.5 mg, Sugar 14.7 g
More about "california sunshine cake recipes"
SOUTHERN SUNSHINE CAKE | 12 TOMATOES
From 12tomatoes.com
4.5/5 (44)Servings 10-12Cuisine AmericanCategory Dessert
- In a large bowl, combine cake mix, 1 cup milk, vegetable oil, eggs, and vanilla. Mix until well combined and then pour into prepared dish.
- While the cake is in the oven, combine crushed pineapple and sugar in a small saucepan. Cook on medium-high, stirring constantly until sugar is dissolved.
6 INCH SUNSHINE CITRUS CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.7/5 (226)Total Time 5 hrs 20 minsCategory Dessert
SUNSHINE CAKE | PAULA DEEN
From pauladeen.com
5/5 (2)
PINEAPPLE SUNSHINE CAKE - BELLE OF THE KITCHEN
From belleofthekitchen.com
SUNSHINE CAKE RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
BEST PINEAPPLE SUNSHINE CAKE: EASY CAKE USING CAKE MIX
From bakeitwithlove.com
PINEAPPLE SUNSHINE CAKE - AMANDA'S COOKIN' - CAKE
From amandascookin.com
PINEAPPLE SUNSHINE CAKE - GONNA WANT SECONDS
From gonnawantseconds.com
SUNSHINE CAKE - RECIPES | PAMPERED CHEF CANADA SITE
From pamperedchef.ca
PINEAPPLE SUNSHINE CAKE - LOVE BAKES GOOD CAKES
From lovebakesgoodcakes.com
RECIPES FOR TESTING OUT YOUR LOVE — OR HATE — FOR SAFFRON
From latimes.com
COSTCO'S NEW CHURRO BUNDT CAKE WILL HAVE YOU RUNNING TO THE …
From allrecipes.com
VIOLET BAKERY'S NEW COOKBOOK: LOVE IS A PINK CAKE - BBC TRAVEL
From bbc.com
I TRIED RECREATING THE TOM CRUISE CAKE CELEBRITIES LOVE - KITCHN
From thekitchn.com
PINEAPPLE SUNSHINE CAKE RECIPE - SOUTHERN LIVING
From southernliving.com
CALIFORNIA SUNSHINE CAKE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #for-large-groups #healthy #desserts #fruit #american #potluck #cakes #food-processor-blender #dietary #citrus #oranges #to-go #equipment #small-appliance #number-of-servings #4-hours-or-less
You'll also love