Sunshine Chiffon Cake
2cups (500 mL)
11⁄2 cups (375 mL) sugar
1tbs (15 mL) baking powder
1⁄2 tsp (2 mL) salt
3⁄4 cup (175 mL) cold water
1⁄2 cup (125 mL) oil
7egg yolks, beaten
1 tsp (5 mL) vanilla
2tsp (10 mL) grated lemon rind
7 egg whites
1⁄2 tsp (2 mL) cream of tartar
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 21⁄2 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" (25 cm) tube pan. Bake at 325°F (160°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.
Lemon Glaze
1cup (250 mL) powdered sugar
1tbs (15 mL) butter or margarine, softened
Combine powdered sugar and butter in small bowl. Stir in lemon juice, 1 tbs (15 mL) at a time, until glaze is of desired consistency.
Yield: 16 servings.
Per serving: About 256 cal, 4 g protein, 38 g carb, 10 g fat, 93 mg chol, 152 mg sodium.
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