Sunflower Cake
Prinable version
 
  Ingredients:

2 oz plain flour
6 oz castor sugar
5 egg whites
1/4 teaspoon salt
1/2 teaspoon cream of tartar
1/4 teaspoon vanilla essence
2 egg yolks
1/2 teaspoon grated orange rind

Pre-heat oven to 325°F Mark 2
   
  Making:
     
  1. Sift flour with 2 oz sugar.
  2.

 		 Beat egg whites until frothy, sprinkle with salt and cream of tartar, and continue to beat until stiff enough to stand in peaks but not dry. Gradually beat in remaining sugar. Then fold in flour and sugar mixture, carefully sprinkling about 2 tablespoons at one time over the surface.
  3.
 		 Divide batter into two parts. Add vanilla to one part, and fold well beaten egg yolks and orange rind into the other. Put alternate spoonfuls into a lightly floured ring mould and bake for about 25 minutes.
  4. Invert the mould, and leave until the cake is cold before removing.
  5. Ice with lemon and orange glacé icing, if desired. (See Lemon Icing Below)
   
 
   
  Lemon Icing:
  Ingredients:
    1 tablespoon grated orange rind
  1½-2 tablespoons lemon juice
  about 1/2 lb icing sugar
  Making of Lemon Icing:
    Quantity for top of 9 inch cake

Mix orange rind with lemon juice. Gradually stir in enough sugar to give a spreading consistency.
  Variations:
    ORANGE ICING:  Substitute 2 tablespoons orange juice for lemon juice.
    GRAPEFRUIT ICING:  Substitute grapefruit juice for lemon juice.
   
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