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is finished when cake tester comes out
c l e a n .
While cake is baking, mix remaining
1
⁄
4
c u p
of the lemon juice with sifted confectioners
sugar until white and glossy; re s e r v e .
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, part i c u l a r -
ly along the cracks. Pour glaze over top of
cake, spreading it with a spatula or pastry
b r ush to make sure it covers the top and
side surfaces of the loaf. Transfer to a wire
rack and allow cake to cool completely
b e f o re 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
C h i f fon 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 serv e d
with sliced fresh fru i t .
Makes 16 to 20 serv i n g s
7 large eggs, separated
1 teaspoon fresh lemon juice
1
1
⁄
2
cups granulated sugar, divided
2 cups unbleached all-purpose flour
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)
1
1
⁄
2
teaspoons vanilla extract
1 teaspoon 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
c h e f ’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
g l o s s y, about 7 minutes total. Reserv e .
Place the remaining 1 cup of the sugar, the
f l o u r, baking powder, and salt in a larg e
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 2
1
⁄
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 fro m
the center tube. Remove cake from pan.
Wrap in plastic wrap and store at ro o m
t e m p e r a t u re for up to 2 days or re f r i g e r a t e
up to 4 days. (Cake may be also be double
wrapped and frozen – thaw before serv-
ing.) Dust with powdered sugar before
s e r ving – 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
s p a t u l a .
ORANGE APRICOT GLAZE
Makes
1
⁄
2
cup glaze
1
⁄
2
cup apricot preserves
2 tablespoons Grand Marn i e r
®
l i q u e u r
1 teaspoon fresh lemon juice
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