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In answer to a request for a Sunshine Cake, I have an idea that perhaps what Susan looking for is a Daffodil Cake.  I've seen recipes for Daffodil cakes that are mostly white, and those aren't the real thing.  Try this one taken from the Fanny Farmer cookbook (and very slightly altered).  The descriptions reads:

"Called daffodil because the bursts of yellow throughout the white cake look like flowers.  As good to eat as it is to look at.  Don't expect the cake to rise more than halfway up the pan."

This great cake is lower in calories than many and has very little fat as well, a plus for everyone.  It's a delight and a surprise to serve guests or to take to a dinner or picnic.

Daffodil Cake

Preheat oven to 375°F.

1/4 tsp salt
2 tsp vanilla extract
9 egg whites
1-1/4 cups sugar
1 cup plus 1 Tbsp sifted flour
4 egg yolks
2 tsp grated orange rind

In a large mixing bowl, sprinkle the salt and vanilla over the egg whites.  Beat until the whites hold a soft peak, and slowly add 1 cup of the sugar.  Beat just until the sugar is blended into the whites. 

In another bowl, beat the egg yolks and orange rind until thick, slowly adding the remaining 4 Tbsp of sugar.  Beat until thick and yellow. 

Fold a third of the egg white mixture into the yolk mixture; fold gently until blended.  Fill an ungreased 10" tube pan, using large spoonfuls and alternating the yellow batter with the white batter until all is used.

Bake about 35 minutes, or until a broomstraw (or toothpick) comes out dry when inserted into the cake.

Frost with a fluffy icing (see White Mountain) to which 2 tsp. grated orange rind plus 1/2 to 1 tsp. orange extract have been added (taste to determine how much is needed).