Cuisinart CHM-7 manual Sunshine Chiffon Cake, Orange Apricot Glaze

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is finished when cake tester comes out clean.

While cake is baking, mix remaining 14 cup of the lemon juice with sifted confectioners sugar until white and glossy; reserve.

Allow cake to rest about ten minutes, until cool to the touch. Remove from pan and place on a dish with a lip. Prick the cake with a toothpick all over the top, particular- ly along the cracks. Pour glaze over top of cake, spreading it with a spatula or pastry brush to make sure it covers the top and side surfaces of the loaf. Transfer to a wire rack and allow cake to cool completely

before slicing.

Nutritional information per serving:

Calories 294 (29% from fat) • carb. 49g • pro. 5g

fat 10g • sat. fat 6g • chol. 75mg • sod. 131mg

calc.32mg • fiber 1g

SUNSHINE CHIFFON CAKE

Chiffon cakes are made with oil rather than butter or shortening, making them moist and light in texture. With flecks of fresh cit- rus, this one is good on its own, or served with sliced fresh fruit.

Makes 16 to 20 servings

7 large eggs, separated

1 teaspoon fresh lemon juice

112 cups granulated sugar, divided

2cups unbleached all-purpose flour

1tablespoon baking powder

14teaspoon salt

1tablespoon finely chopped lemon zest

1 tablespoon finely chopped orange zest

34cup fresh orange juice

12cup flavorless vegetable oil (or use a nut oil such as almond or walnut)

112 teaspoons vanilla extract

1teaspoon almond extract powdered sugar for dusting and/or Orange Apricot Glaze

P reheat oven to 325°F. Have ready a 10- inch angel food or tube pan (preferably one that is one piece).

Place the egg whites in a large, clean stainless or glass mixing bowl. Using the chef’s whisk on Speed 7, whip egg whites until frothy and foamy, about 30 seconds, then add lemon juice. Continue to whip until thick and opaque, about 3 minutes, adding 12 cup of the sugar gradually to the egg whites. Continue to whip until stiff and glossy, about 7 minutes total. Reserve.

Place the remaining 1 cup of the sugar, the flour, baking powder, and salt in a large mixing bowl. Insert beaters. Mix on Speed 1 to blend and aerate, 10 seconds. Place the egg yolks, zests, juice, oil, and extracts in a medium bowl. Mix on Speed 3 for 30 seconds; scrape the bowl. Make a well in the center of the dry ingredients. Add the liquid/yolk mixture and mix using Speed 3 until batter is smooth, about 1 minute.

Stir 1 cup of the egg whites into the batter using a spatula, then gently fold the

remaining egg whites into the batter 13 at a time. Gently spoon into the pre p a red pan and bake in the preheated oven for 60 minutes, until a cake tester comes out clean when tested. Invert the pan immedi- ately onto a wire rack and let the cake cool completely in the pan upside down on the rack. This will take about 212 to 3 hours. Run a long thin knife around the outer and tube edges of the pan and turn the cake out of the pan onto the rack. Use a long wooden skewer to loosen the cake from the center tube. Remove cake from pan. Wrap in plastic wrap and store at room

temperature for up to 2 days or refrigerate up to 4 days. (Cake may be also be double wrapped and frozen – thaw before serv- ing.) Dust with powdered sugar before serving – serve with a drizzle of the Orange Apricot Glaze.

Nutritional information per serving

(based on 18 servings):

Calories 194 (37% from fat) • carb. 27g • pro. 3g

fat 10g • sat. fat 1g • chol. 83mg • sod. 282mg

calc. 93mg • fiber 0g

*Stir flour, then spoon into measuring cup. Level off with the back of a table knife or spatula.

ORANGE APRICOT GLAZE

Makes 12 cup glaze

12cup apricot preserves

2tablespoons Grand Marn i e r® l i q u e u r

1teaspoon fresh lemon juice

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Contents CHM-7 Safeguards Patent pending Adds volume to whipped creamWhile you are mixing Conveniently located button for easyBeat whole eggs/yolks Mix thin batters Whip egg whitesHighest serving yield for that particular recipe Cinnamon MuffinsRemove butter for recipe first and cut into ⁄4cup unsalted butter, melted and cooledDouble Chocolate Graham OAT Cookies ⁄2cup unsalted butter, room temperatureMaple Orange Butter Lemon White Chocolate Chip Macadamia NUT CookiesChocolate Chip Shortbread Cookies Chocolatealmond BiscottiMocha Chocolate Chip Cookies Cappuccino CheesecakeLemon TEA Loaf VariationSunshine Chiffon Cake Orange Apricot GlazeDeep Mocha Frosting Mocha CakeChocolate Mousse Cake Roll Teaspoon vanilla extractTo pre p a re the Cake Chocolate Soufflé CakeTo pre p a re the chocolate mousse Whipped CreamFor champagne sabayon Egg yolks TiramisuGénoise To make sabayonHerbed Cheese Grand Marnier Whipped CreamCoffee Whipped Cream Ounces cream cheese may use regular or lowfatRoasted RED Pepper SUN-DRIED Tomato DIP Smoked Salmon SpreadCucumber Yogurt DIP With Mint Balsamic Vinaigrette Ginger SOY ButterGorgonzola Butter ⁄2cup unsalted butter, softenedParmesan Peppercorn Dressing Creamy Bleu Cheese DressingMiso Ginger Dressing Smashed Cauliflower Potatoes CaponataTeaspoon honey if eggplant seems bitter Boursin Smashed Potatoes TWICE-BAKED Potatoes With ParmesanParmesan Pepper Biscotti With Walnuts Gorgonzola SouffléChicken and Spinach Filling for Soufflé Roll Soufflé Roll with Chicken Spinach FillingTo finish soufflé roll Limited THREE-YEAR Warranty If necessary, replacement by calling California Residents onlyIB-5190

CHM-7 specifications

The Cuisinart CHM-7 is a powerful and versatile hand mixer designed to meet the needs of both amateur cooks and professional chefs. This appliance, known for its durability and performance, makes quick work of mixing, whipping, and blending tasks in the kitchen. With its sleek design and user-friendly features, the CHM-7 is a staple for anyone who loves to bake or cook.

One of the standout features of the Cuisinart CHM-7 is its robust 220-watt motor. This powerful motor ensures that the mixer can handle a variety of tasks, from combining ingredients for bread dough to whipping egg whites into stiff peaks. The device also offers an impressive range of speed settings, with seven different options to choose from. This versatility allows users to select the perfect speed for their specific tasks, whether they are gently folding in ingredients or mixing tough dough.

Another notable characteristic of the CHM-7 is its convenient design, which includes a lightweight and ergonomic handle. This ergonomic design ensures comfortable operation, minimizing hand fatigue during extended use. The mixer also features a simple and intuitive control knob, making it easy to switch between speeds without complicating the mixing process.

Included with the Cuisinart CHM-7 are a set of professional quality stainless steel beaters and a whisk attachment. The beaters are designed for effective mixing, ensuring that ingredients are thoroughly combined with minimal effort. The whisk attachment expands the mixer's capabilities, allowing users to whip cream or create meringues with ease.

Cleanup is also a breeze with the CHM-7, as the stainless steel attachments are dishwasher safe. The mixer itself is designed with a compact body, making it easy to store in any kitchen cabinet or drawer. Cuisinart has also prioritized safety with a built-in blade eject lever that ensures attachments can be changed quickly and safely.

In addition to its impressive performance and user-friendly features, the Cuisinart CHM-7 hand mixer is backed by a solid warranty, giving consumers peace of mind in their investment. All together, the combination of power, versatility, and convenience makes the Cuisinart CHM-7 an essential kitchen tool for anyone serious about cooking or baking. Whether you're preparing a light batter or tackling more complex recipes, this hand mixer delivers consistent results with minimal effort.