Corporate gifts can be very drab. But, not for our friends and clients. This festive season, our company magic was delivered in a beautifully designed little Sunshine Cake box.

Not just any old box, but a box that told a short story in words and animated pictures.

Making the sunshine rise

When you slide the sleeve off, a little yellow sun rises over the horizon, it climbs above cloudy skies and zeniths as a full bright and happy yellow sun. The docking of the sun signals a delightful little call-out ‘You are our sunshine, our only sunshine’. Very sweet…

But, not nearly as sweet and delicious as the Sunshine Cake that you could bake with the ingredients in the box (and yes, Sunshine Cake is a thing, we didn’t make it up!). All you had to do was to mix and bake.

To add to the delight, we sourced Trayforma® board for the inner tray, allowing you to bake the cake in the gift box itself. The baking box ensured a consistently perfect result, because DID YOU KNOW THAT: the wrong volume baking tray is a leading cause to cake failure? Well, now you know.

To help us create the most amazing cake we asked Danielle Postma, an Ottolengi trained chef to help us with the recipe. And, we (and our friends and clients) can tell you it tastes great!

If you want to try your hand at a Sunshinegun Sunshine Cake, here’s the recipe…

Ingredients

For the cake:For the glaze:
· 140g (½ cup) plain yogurt
· 150g (1 cup) granulated sugar
· 3 large eggs
· 190g (1 ½ cups) all-purpose flour
· 2 tsp baking powder
· ½ tsp salt
· Lemon zest from 1 medium lemon
· 110g (½ cup) sunflower oil
· 60g (¼ cup) of fresh lemon juice
· 96g (¾ cup) of icing sugar

For the syrup:

· 60g (¼ cup) fresh lemon juice
· 96g (¾ cup) of castor sugar

Sunshine décor:
· Dried pineapple slices

Instructions

1. Preheat the oven to (175˚C).

2. Grease an 8-inch round cake and line the bottom with lightly oiled baking paper.

3. Mix the yogurt, sugar and eggs until well blended.

4. Add the flour, baking powder, salt and zest, mixing to just combine.

5. Add the oil and stir well until smooth.

6. Pour the batter into prepared pan.

7. Bake for 25-30 minutes or until the cake feels springy to the touch and a toothpick inserted into the centre comes out clean.

8. Dissolve the castor sugar and lemon juice in a small pan over medium heat and brush over the cake, allowing the syrup to seep into the cake.

9. Once the cake is cool, combine the powdered sugar and lemon juice, and pour the glaze over the cake.

10. Top with dried pineapple.