Golden Sunbeam Cake
Golden Sunbeam Cake is a light, fluffy sponge with a delicate vanilla and lemon flavor, perfect for celebrations or elegant teatime gatherings.
Ingredients
Instructions
- Sift the cake flour, baking powder, and salt together three times; set aside.
- Beat the egg yolks until very thick and fluffy.
- Gradually beat in the sugar.
- Add vanilla and lemon extract, then fold in the sifted flour mixture.
- Mix gradually until well combined.
- Pour the batter into a 10-inch ungreased tube pan.
- Bake at 350°F (175°C) for 1 hour.
- Invert the pan to cool.
Tips & Substitutions
For best results, use room temperature egg yolks to achieve a thicker and fluffier consistency when beating. If you need a lighter cake, consider substituting half of the sugar with a natural sweetener like agave syrup. Ensure you sift the flour mixture well to prevent clumping. If you don't have lemon extract, a splash of fresh lemon juice can work in a pinch.
Serving Suggestions
This cake is delightful on its own but can be enhanced with a dusting of powdered sugar or a light glaze. Pair it with fresh berries or whipped cream for a refreshing contrast. It also goes wonderfully with a cup of tea or coffee. For a unique twist, consider serving alongside Raisin-Yogurt Muffins for a delightful brunch spread.
Storage & Reheating
Store any leftover Golden Sunbeam Cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake in plastic wrap and refrigerate it for up to a week. To reheat, slice and warm individual pieces in the microwave for about 10-15 seconds, or enjoy at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Golden Sunbeam Cake contains roughly 460 calories, with 5g protein, 58g carbohydrates, and 1g fat. It is an excellent source of iron (25% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 613mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just egg yolks?
For the best texture in this cake, it’s recommended to use egg yolks only. Whole eggs can alter the cake's lightness and fluffiness. However, if you wish to experiment, you can try using one whole egg per three yolks, but the final result may differ.
What can I substitute for cake flour?
If you don’t have cake flour, you can create a substitute by combining all-purpose flour with cornstarch. For every cup of cake flour needed, use 1 cup of all-purpose flour and remove 2 tablespoons, then add 2 tablespoons of cornstarch. Sift this mixture well before using.
How do I know when the cake is done baking?
The cake is done when it is golden brown and springs back when lightly pressed in the center. Additionally, you can insert a toothpick into the center; if it comes out clean or with just a few crumbs, the cake is ready. Keep an eye on it as oven temperatures can vary.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).