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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
1 tablespoon baking powder
1/4 teaspoon salt
1 tablespoon finely chopped
lemon zest
1 tablespoon 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
2 large 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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