Sunshine Cake

Ingredients

• 10 egg whites
• 1.5 cup powdered sugar
• 6 egg yolks
• 1 tsp lemon extract
• 1 cup flour
• 1 tsp cream of tartar

Method

Separate your eggs while they're cold — the yolks separate cleanly and the whites won't carry a trace of fat, which will wreck your aeration. This is a chiffon-adjacent sponge that relies entirely on trapped air in both components, so that separation is non-negotiable.

Whip the whites with the cream of tartar in a large, scrupulously clean bowl — any grease will collapse the foam. The acid in the tartar stabilises the proteins as they unfold and trap air, making the meringue tighter and more stable than whites alone. Beat until the surface is glossy and peaks hold a sharp angle when you lift the whisk; the mixture should be opaque and dense, not grainy. Gradually add the powdered sugar in three additions, beating for 30 seconds between each. This prevents the meringue from seizing. Stop when the sugar has dissolved — run a small amount between your fingers; it should feel smooth, not gritty.

In a separate bowl, whip the yolks with the lemon extract until they thicken and lighten to pale yellow, about 3 minutes. This aeration of the yolks adds volume and traps additional air throughout the cake. Fold the yolks into the whites in two goes, using a large metal spoon or spatula — cut down the centre, sweep along the bottom, and turn the bowl, rotating and folding rather than stirring. The mixture should be streaked and loose after the first fold, fully combined after the second.

Sift the flour with the cream of tartar (yes, again) into a bowl. Fold into the batter in two additions, using the same technique. Stop the moment you see no white streaks — overworking deflates the structure you've built. Pour into an unbuttered 25 cm angel-cake pan (the unglazed surface grips the batter and helps it rise). Bake at 160°C for 50–55 minutes. The cake is done when a skewer inserted in the centre comes out clean and the top is springy to a light touch, with only the gentlest resistance.

Invert the pan onto a bottle neck or cake cooler immediately — this supports the delicate structure while it cools and prevents collapse. Leave it upside-down until completely cool before running a thin knife around the edges and the centre tube to release.