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 citrus, this one is good on its own, or served with sliced fresh fruit.
Makes
7large eggs, separated
1teaspoon fresh lemon juice
11⁄2 cups granulated sugar, divided
2cups unbleached
1 tablespoon baking powder
1⁄4 teaspoon salt
1 tablespoon finely chopped lemon zest
1 tablespoon finely chopped orange zest
3⁄4 cup fresh orange juice
1⁄2 cup flavorless vegetable oil (or use a nut oil such as almond or walnut)
11⁄2 teaspoons vanilla extract
1 teaspoon almond extract powdered sugar for dusting, or Orange Apricot Glaze
Preheat oven to 325°F. Have ready a
Place the egg whites in a large, clean stainless or glass mixing bowl. Using Speed 5, 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 mixing 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 2 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 2 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, one third at a time. Gently spoon into the prepared pan and bake in the preheated oven for 60 minutes, or until a cake tester comes out clean when tested. Invert the pan immediately 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
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
A good way to sweeten your chiffon cake.
Makes 1⁄2 cup glaze
1⁄2 cup apricot preserves
2tablespoons Grand Marnier®
1 teaspoon fresh lemon juice
Place preserves, liqueur and lemon juice in a small bowl. Insert the mixing beaters. Mix on Speed 5 for 1 minute. May use as is, or for a smoother glaze, press through a strainer.
Nutritional information per serving
(about 11⁄3 teaspoons):
Calories 28 (1% from fat) • carb. 7g
•pro. 0g • fat 0g • sat. fat 0g • chol. 0mg
•sod. 4mg • calc. 2mg • fiber 0g
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