Good morning! Did you have a nice weekend? We had a horrible rainstorm storm on Friday, thankfully no flooding or damage, and a bright and sunny Saturday and Sunday.
I did not do any baking this weekend but I did want to share a recipe for a delicious cake that I made for my mom while she was here. It is called “Sunshine Cake” and it is her favorites cake in the world. The recipe is over 100 years old and was served at Watt’s tea room in Milwaukee. We celebrated many happy occasions there from the time I was a child until until just recently. Sadly the tea room closed its doors for good in December 2016.
Luckily the chefs were very generous with their recipes and I found this one in the Milwaukee Journal. I will warn you that this cake is a little time consuming but it is worth the effort. The cake is light and airy and has a similar texture to angle food cake and the frosting is similar to 7 minute frosting but it stays soft and fluffy even after a few days. The filling is unusual and I have never made another like it, its like pudding whipped with butter, but it is what makes the cake memorable and special.
Watts Tea Room Filled Sunshine Cake
Makes 8 to 10 servings
9 eggs, separated
¼ cup water
¼ teaspoon cream of tartar
French custard filling (see recipe)
Boiled frosting (see recipe)
Grated rind of 2 large oranges for garnish
Preheat oven to 350 degrees.
Pour batter into ungreased 10-inch tube pan. Bake in preheated oven 45 minutes or until light brown. When done, remove from oven and cool completely on a wire rack.
Meanwhile, prepare French custard filling and boiled frosting.
To assemble, carefully cut cooled cake into three layers. Fill between layers with French custard, then frost top and side with boiled frosting. Grate orange rind over top of cake.
French custard filling:
4 egg yolks, beaten
¾ cup milk
1 cup (2 sticks) butter
In top of double boiler, combine egg yolks, powdered sugar and milk. Cook over medium heat, stirring constantly, until mixture thickens and coats back of spoon. This should take 4 to 5 minutes. Remove from heat and cool to room temperature. Add vanilla.
In medium bowl, cream butter thoroughly. Slowly add cooled custard mixture to butter, beating well.
1 1/3 cups sugar
½ cup water
Pinch of salt
3 egg whites (from pasteurized eggs)
Combine sugar and water in saucepan and boil just until syrup spins a thread (220 degrees on a candy thermometer).
Very slowly drizzle hot sugar syrup into beaten egg whites with electric mixer going at medium speed. Beat constantly until frosting stands in stiff peaks and is of spreading consistency. Add vanilla and beat well.
Have a great day!