Quick Sunshine Cake Food

SUNSHINE CAKE

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.

SUNSHINE CAKE

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.

QUICK SUNSHINE CAKE

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.

CALIFORNIA SUNSHINE CAKE

Steps:

• Juice the oranges, reserving juice for topping.
• Put the orange rind, the raisins and the nuts through the medium blade of a meat grinder (or process with steel blade in food processor until a coarse grind is achieved).
• Combine butter and sugar in mixer bowl and beat together until fluffy.
• Add eggs one at a time and continue beating until completely incorporated.
• Combine salt, flour and baking soda and sift together.
• Add flour and buttermilk alternately in 3 portions, mixing on low after each addition.
• Fold in orange, raisin, nut mixture until completely combined.
• Preheat oven to 350F and grease a 9" X 13" pan or a bundt pan.
• Bake for 45 minutes, or until toothpick inserted in cake comes out clean.
• While cake is still hot, pierce all over with a fork.
• Mix orange juice, sugar and cinnamon and carefully pour mixture over cake. (This is harder on the bundt cake -- be patient).
• When cake has cooled, remove from pan.
• Refrigerate leftover cake.

SUNSHINE SPONGE CAKE

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.

TROPICAL SUNSHINE CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease 13 x 9-inch baking pan.
• Combine cake mix, evaporated milk and eggs in large mixing bowl.
• Beat on low speed for 2 minutes.
• Stir in 1 cup pineapple.
• Pour batter into prepared baking pan.
• Sprinkle with almonds Bake for 30- 35 minutes or until wooden pick inserted into center comes out clean.
• Cool in pan or wire rack for 15 minutes.
• Combine sugar and 2 tablespoons reserved pineapple juice in small bowl; mix until smooth.
• Spread over warm cake, sprinkle with coconut and remaining pineapple.
• Cool completely before serving.
• Top with whipped cream if desired.

SUNSHINE CAKE

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.

MARILYN'S FLORIDA SUNSHINE CAKE

Steps:

• Combine cake ingredients in large mixing bowl.
• Blend till moistened; using mixer, beat on low speed until smooth, but do not overbeat.
• Pour batter into well greased/floured bundt pan.
• Bake at 325 for 45-60 minutes.
• Remove cake from pan onto serving plate.
• Top with Orange Glaze: Mix orange juice and butter.
• Add powdered sugar until a thin consistency is achieved.
• Pour onto hot cake and keep spooning glaze back on so it seeps in.
• ***Ileave the extra glaze on the serving plate to spread on each slice of cake!
• YUM!

SUNSHINE FRUIT CAKE

Steps:

• In a saucepan combine the dried fruit and the two juices. Bring to the boil then reduce heat and simmer, uncovered, for 2 minutes. Remove from heat, cover and cool overnight.
• Next day: Grease a 20cm ring pan, paying particular attention to the centre area. Pre-heat oven to 180 deg Celsius.
• Sift together all dry ingredients (flour, milk powder, cocoa & mixed spice).
• Combine fruit mix, apple, pumpkin & carrot in a large bowl then stir in the egg whites.
• Stir in the dry ingredients.
• Spread the mixture into the prepared tin. Bake for 1.25 hours checking the cake after about 1 hour. (The cake may require a cover of some aluminium foil during the last stages, to stop the top from getting too brown.) Remove cake from oven, remove foil if used, and cool for 5 minutes. Carefully turn on to wire rack to cool.

UPSIDE-DOWN SUNSHINE CAKE

Steps:

• Heat oven to 350ºF.
• Spray 13x9-inch baking dish with cooking spray. Sprinkle dry gelatin mix onto bottom of prepared dish. Top with pineapple; place cherry in center of each slice.
• Prepare cake batter as directed on package; pour over fruit.
• Bake 40 to 45 min. or until toothpick inserted in center comes out clean. Cool 5 min. Loosen cake from sides of dish; invert onto platter. Gently remove dish; cool cake completely. Serve topped with COOL WHIP.