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 >>In large bowl, beat together egg yolks, half of the sugar, the matzo cake meal, potato flour, orange rind and juice and vanillin sugar until blended. Set aside.In separate large bowl and with clean beaters, beat egg whites with salt until soft peaks form. Beat in remaining sugar, 2 tbsp (25 mL) at a time, until stiff peaks form.With spatula, gently fold one-third of the egg whites into yolk mixture; fold in remaining whites just until no streaks remain. Scrape into ungreased (not nonstick) 10-inch (4 L) tube pan; smooth top. Bake in centre of 350°F (180°C) oven until top springs back when lightly touched, about 50 minutes.Turn pan upside down and let cake hang on legs attached to pan or on inverted funnel, or bottle, until cooled, about 3 hours. Run long palate knife around centre and side of pan, pressing blade against pan and reaching to bottom to loosen cake. Unmould onto cake plate. (Make-ahead: Cover with plastic wrap; store for up to 24 hours.)Citrus Curd: In saucepan, whisk eggs, sugar, orange rind, orange and lemon juices and potato flour. Bring to boil over medium-high heat and boil, stirring, for 1 minute. Remove from heat; whisk in margarine. Strain through fine sieve into bowl. Place plastic wrap directly on surface; refrigerate until cold, about 2 hours. (Make-ahead: Refrigerate for up to 2 days.) Spread 1/3 cup (75 mL) over top of cake; top with strawberries, raspberries and mango. Serve with remaining curd.Garnish with fresh berries and fruits such as strawberries, raspberries and mangoes.

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