© George Watts & Son, Inc.  2011

Watts Tea Shop Sunshine Cake

Makes: 8 to 10 servings

Ingredients:

9 eggs, separated

¼ cup water

1 cup sugar (divided)

1 cup cake flour (sifted three times)

1 teaspoon vanilla extract

¼ teaspoon cream of tartar

¼ teaspoon salt

Grated rind of 2 large oranges for garnish

For French custard filling:

4 egg yolks, beaten

¾ cup sifted powdered sugar

¾ cup milk

1 teaspoon vanilla extract

1 cup (2 sticks) butter

For boiled frosting:

1 1/3 cups sugar

½ cup water

Pinch of salt

3 egg whites (from pasteurized eggs)

1 teaspoon vanilla extract

Preparation:

To make cake, in large bowl, combine egg yolks, water and ½ cup of the sugar and beat until light and fluffy. Add flour gradually, beating well after each addition. Mix in vanilla.

Preheat oven to 350 degrees.

In large metal bowl, whip egg whites with cream of tartar and salt until whites are stiff. Add remaining ½ cup sugar and beat just until peaks begin to form. Fold into batter.

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:

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.

Boiled frosting:

Combine sugar and water in saucepan and boil just until syrup spins a thread (220 degrees on a candy thermometer).

Add salt to egg whites in a bowl. Beat egg whites until soft peaks form. (It will take longer to whip the whites of pasteurized eggs than those of regular eggs.)

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.