Cuisinart HTM-7L manual Sunshine Chiffon Cake

then cream on Speed 3 for 2-1/2 minutes, until light and fluffy. Add eggs one at a time, mixing on Speed 3 for

20 seconds after adding each egg. Add flour mixture, milk, and vanilla on Speed 1; mix until blended and smooth, 1 minute.

Divide batter evenly among prepared pans. Bake in preheated oven until a cake tester comes out clean when inserted in the center of the pan:

30-32 minutes for 8-inch layers; 25-28 minutes for 9-inch layers; 30-35 minutes for a 13 x 9-inch cake.

Cool in pan for 10 minutes. Loosen sides of cake from pans with a thin knife, then remove from pan and place on a wire rack; remove parchment. Cool completely before frosting.

Nutritional information per serving

(cake with frosting):

Calories 594 (37% from fat) • carb. 93g • pro. 6g fat 26g • sat. fat 15g • chol. 97mg • sod. 207mg calc. 87mg • fiber 3g

To assemble layer cakes:

Place 1 cake layer on plate. Spread 1/3 of frosting over cake. Top with second layer; spread remaining frosting over top and sides of cake. Allow cake to stand 2 hours before serving. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

Variation:

24 Cupcakes: place paper liners in 24 regular muffin cups. Divide the batter among the prepared cups. Bake in the preheated

350° F oven for 18-20 minutes. Remove from the pans and cool completely on a wire rack before frosting.

Sunshine Chiffon Cake

Made with oil rather than butter or

shortening, chiffon cakes are moist and light in texture. With flecks of fresh citrus, this one is good on its own, or served with sliced fresh fruit.

Preparation: 15 minutes or less, baking time 60

– 70 minutes. Makes 16 servings

2-1/4 cups cake flour

1-1/2 cups granulated sugar, divided

1tablespoon baking powder 1/4 teaspoon salt

1tablespoon finely chopped lemon zest

1tablespoon finely chopped orange zest

1/2 cup orange juice

1/4 cup fresh lemon juice

1/4 cup frozen orange juice concentrate, thawed, not reconstituted

1/2 cup flavorless vegetable oil 1-1/2 teaspoons vanilla extract 1/2 teaspoon almond extract

2large egg yolks

7 large egg whites

1/4 teaspoon cream of tartar powdered sugar for dusting

Preheat oven to 325° F. Cut a ring of parchment to fit the top of a 10-inch angel food pan and place it in the pan.

Place the flour, 1-1/4 cups of the sugar, baking powder, and salt in a large mix- ing bowl. Mix on speed 1 to blend and aerate, 10 seconds. Make a well in the center of the flour mixture. Place the zests, juices, oil, orange juice concen- trate and extract into the flour mixture. Mix on speed 3 for 30 seconds; scrape the bowl. Add the yolks and mix on speed 3 for 30 seconds longer; scrape the bowl and reserve.

Place the egg yolks and cream of tartar in a second bowl (stainless, glass or copper, not plastic). Use the chef’s whisk to beat on speed 7 until soft peaks form, about 1-1/2 minutes. After soft peaks form, add the remaining 1/4- cup of sugar, 1/2 tablespoon at a time, until the egg whites are stiff and shiny, but not dry, 3 to 4 minutes. Stir 1 cup of the egg whites into the reserved batter, then gently fold the remaining egg whites into the batter, 1/3 at a time. Gently spoon into the prepared pan and bake in the preheated oven for 60 to 70 minutes, 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. 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; remove parchment. Dust with powdered sugar before serving.

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