Sunshine Chiffon Cake

2cups (475 ml) all-purpose flour

112 cups (355 ml) sugar

1tablespoon (15 ml) baking powder

12 teaspoon (2 ml) salt

34 cup (175 ml) cold water

12 cup (120 ml) oil

7 egg yolks, beaten

1teaspoon (5 ml) vanilla

2teaspoons (10 ml) grated lemon rind

7 egg whites

12 teaspoon (2 ml) cream of tartar

Lemon Glaze

1cup (235 ml) powdered sugar

1tablespoon (15 ml) butter or margarine, softened

2-3 tablespoons (30-

45 ml) lemon juice

Combine flour, sugar, baking powder, and salt in mixer bowl. Add water, oil, egg yolks, vanilla, and lemon rind. Attach bowl and wire whip to mixer.

Turn to Speed 4 and beat about 1 minute. Stop and scrape bowl. Continuing on Speed 4, beat about

15 seconds. Pour mixture into another bowl. Clean mixer bowl and wire whip.

Place egg whites and cream of tartar in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip 2 to 212 minutes, or until whites are stiff but not dry.

Remove bowl from mixer. Gradually add flour mixture to egg whites. Fold in gently with spatula, just until blended.

Pour batter into ungreased 10-inch (25-cm) tube pan. Bake at 325°F (163°C) for 60 to 75 minutes, or until top springs back when lightly touched. Immediately invert cake onto funnel or soft drink bottle. Cool completely. Remove from pan. Drizzle with Lemon Glaze.

Combine powdered sugar and butter in small bowl. Stir in lemon juice, 1 tablespoon (15 ml) at a time, until glaze is of desired consistency.

Yield: 16 servings.

Per serving: About 256 cal, 4 g pro, 38 g carb, 10 g fat, 93 mg chol, 152 mg sod.

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KitchenAid 400 Sunshine Chiffon Cake, Egg whites ⁄2 teaspoon 2 ml cream of tartar, Lemon Glaze, Tablespoons Ml lemon juice