Sunshine Cake Recipe

3/4 cup
2 cups
2
3 1/4 cups
1/2 tsp
4 tsp
2 tsp
1/2 cup
3/4 cup
1/2 cup
4

Filling
1/2 cup
6
1/2 cup
1 Tb
1/2 cup
2
1 Tb
1 1/2 tsp

Orange Icing
1 1/2 Tb
1/4 cup
3/4 box (12 oz or so)
2 tsp
1/2 tsp

Butter, softened or shortening
Sugar
Egg yolks
Sifted all-purpose flour
Salt
Baking powder
Grated orange rind
Orange juice
Water
Moist grated coconut
Egg whites (reserve 2 yolks for filling)

Sugar
All-purpose flour or 3 Tb cornstarch
Orange juice
Lemon juice
Water
Egg yolks
Butter
Grated orange rind

Butter
Milk
Confectioners' sugar
Grated orange rind
Lemon extract or juice

Oven Temp ~ 350° Baking Time ~ 30 - 40 Min.
Pan Type ~ three 9-inch cake

Preheat oven, grease and flour cake pans.

Cream butter or shortening with sugar. Add egg yolks and orange rind; mix well.
Combine sifted flour with salt and baking powder. Alternate adding flour mixture and orange juice and water to the creamed mixture in several additions, mixing well each time, but do not over beat.

Beat egg whites until stiff. Fold egg whites and coconut into batter. Pour into prepared pans and bake until cake springs back when lightly touched and is light golden brown. Cool.

Filling,
Mix sugar and flour (or cornstarch) in top of a double boiler (or bowl set over pan of simmering water). Stir in orange juice, lemon juice, water and egg yolks. Cook over simmering water, stirring constantly, until thick, about 10 minutes. Remove from heat, add butter and orange rind and stir until butter is incorporated. Cool to room temperature, then chill.

Spread chilled filling on two layers of the cooled cake, stacking to form a three-layer cake.

Orange Icing
Place butter and milk in double boiler over simmering water until butter is melted. In a separate large bowl, place sugar. Very gradually pour milk mixture over sugar, mixing well, until a smooth, spreading consistency is reached. Add rind and lemon extract (or juice). If icing gets too stiff, add a little warm water. When proper consistency is reached, spread over top and sides of cake.

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Healthy Homemade Cake Recipe

Yes, healthy cake recipes mean that you can eat smart and still enjoy cakes.
Eating cakes as part of a healthy diet isn’t a problem. Make your own cakes, and you know exactly what’s in them.
Looking for some basic techniques for HEALTHY cake recipes? Well, look no further!

There’s nothing unhealthy about a cake made with whole wheat flour, organic butter, organic sugar, free-range eggs – as long as you don’t eat the lot at one sitting!

Most times, low-fat or low-sugar cake recipes taste bad! And too many times the cook over bakes the dish and it taste dryer than sawdust, and just as tasteless!
Because the less calorie versions have less fat, it understandably takes less time to bake them. So adjust your recipes to at least five minutes less baking time than is recommended.

Don’t give up! There are basic tricks and some great homemade cake recipes waiting to be tried in these pages so fear not, you are not doomed to giving up flavor for the sake of a healthy lifestyle.

You won’t be sacrificing good taste using all natural ingredients. On the contrary, you will be gaining great homemade flavor.

The taste and texture of a cake you've made yourself will be far superior to anything you can buy at the supermarket. It's satisfying to do, and it really doesn't take very long. You can also double-up the quantities, and make two cakes, freezing one to use in the future.

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