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

04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 10

is finished when cake tester comes out clean.

While cake is baking, mix remaining 1⁄4 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

11⁄2 cups granulated sugar, divided

2cups unbleached all-purpose flour

1tablespoon baking powder

1⁄4teaspoon salt

1tablespoon finely chopped lemon zest

1 tablespoon finely chopped orange zest

3⁄4cup fresh orange juice

1⁄2cup flavorless vegetable oil (or use a nut oil such as almond or walnut)

11⁄2 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 1⁄2 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 1⁄3 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 21⁄2 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 1⁄2 cup glaze

1⁄2cup apricot preserves

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

1teaspoon fresh lemon juice

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