Sunshine Cake - Williamsburg, Virginia

Preheat oven to 325 degrees. You will need an UNGREASED 10 inch tube (angel food) pan. Do not get any shortening, butter or cooking spray anywhere near this cake before putting it in the oven or the pan. It will not rise.

I've seen about 20 recipes calling themselves the "Sunshine Cake". This is a very old recipe and I was told it was from Williamsburg, Virginia. It was selling at bake sales in Williamsburg for $2 to $3, which in the early 1960's wasn't cheap.

8 egg whites
3/4 teaspoon cream of tartar
3/4 teaspoon salt
1 cup sugar
6 egg yolks
1/2 cup sugar
1 cup flour
2 tablespoons very cold water
2 teaspoons vanilla

In a large glass bowl beat the egg whites until foamy. Add the cream of tartar and salt then mix well. Add the 1 cup sugar gradually and continue to beat until stiff peaks are formed. This is called meringue. Let it stand while preparing the egg yolk mixture: In a large glass bowl beat egg yolks until thick and light colored, use the high setting on your electric mixer. Add the 1/2 cup of sugar gradually and continue beating until fluffy. Add the flour alternately with the water and vanilla, beginning and ending with the flour. Gently fold in the egg white meringue. Pour into the ungreased tube pan. Bake for about 60 to 65 minutes. Remove from oven and invert on a bottle (soda or the like) or a funnel. The purpose is to cool it upside down without the top touching. To remove from pan slip a small spatula or knife on sides next to pan. Hit the pan to loosen then turn on a platter or plate. Frost with a fluffy white frosting and coconut when cool.