Sunshine Cake
Sunshine cake is a light sponge made with six eggs, a little flour, and no butter or oil, which gives it a golden color and a tender crumb. The recipe comes from the Woman's Institute Library of Cookery, which suggested serving it with a frozen dessert because it is not too rich. Whipping the whites dry and sifting the flour several times are what keep it airy.
Instructions
Separate the eggs. Beat the yolks with a rotary beater until they turn thick and pale lemon in color.
In a separate bowl, beat the whites until foamy. Add the cream of tartar and keep beating until the whites are dry and hold their shape.
Gently fold the sugar into the whites, then fold in the beaten yolks until the mixture looks even. Work carefully so the foam does not deflate.
Sift the flour several times to make it very light, then fold it into the batter.
Stir in the lemon juice and vanilla. Pour the batter into a sponge-cake pan and bake until the cake is done. The source gives no temperature or time, so use your usual sponge cake settings.
Make it personal.
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