Step-by-step cake recipe: Passover Sunshine Cake

Sunshine cake, really angel food cake made with whole eggs, is relatively obscure despite being around for more than a century. However, with its light moist texture, golden colour and citrus flavour, it makes an ideal Passover dessert using kosher-for-Passover ingredients, as well as one for Easter (see Variation, this page) and certainly deserves more celebrity.

Ingredients:

• 9 eggs, separated
• 1-1/2 cups (375 mL) granulated sugar
• 3/4 cup (175 mL) matzo cake meal
• 1/4 cup (50 mL) potato flour
• 3 tbsp (50 mL) grated orange rind
• 1/4 cup (50 mL) orange juice
• 1 tbsp (15 mL) vanillin sugar
• 1/2 tsp (2 mL) salt
• 2 cups (500 mL) halved strawberries
• 1-1/2 cups (375 mL) raspberries
• 1/2 cup (125 mL) slivered peeled mango
• Citrus Curd:
• 2 eggs
• 1 cup (250 mL) granulated sugar
• 3 tbsp (50 mL) grated orange rind
• 1/2 cup (125 mL) orange juice
• 1/2 cup (125 mL) lemon juice
• 1 tbsp (15 mL) potato flour
• 1/4 cup (50 mL) pareve margarine

Tip: For the lightest, highest cake, we recommend Manischewitz cake meal.

Variation

Easter Sunshine Cake: Reduce egg yolks to 7. Replace matzo cake meal and potato flour with 1-2/3 cups (400 mL) sifted cake-and-pastry flour. Replace vanillin sugar with regular vanilla sugar or 1 tsp (5 mL) vanilla. In Citrus Curd, replace potato flour with 1 tbsp (15 mL) cornstarch. Replace margarine with butter.

See next page for step-by-step photographed instructions >>