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30
Sunshine Chiffon Cake
2 cups (500 mL)
all-purpose flour
1
1
⁄2 cups (375 mL) sugar
1 tablespoon (15 mL)
baking powder
1
⁄2 teaspoon (2 mL) salt
3
⁄4 cup (175 mL) cold
water
1
⁄2 cup (125 mL) oil
7 egg yolks, beaten
1 teaspoon (5 mL)
vanilla
2 teaspoons (10 mL)
grated lemon rind
7 egg whites
1
⁄2 teaspoon (2 mL)
cream of tartar
Lemon Glaze
1 cup (250 mL)
powdered sugar
1 tablespoon (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 2
1
⁄2 minutes, or until whites are stiff
but not dry.
Remove bowl from mixer. Gradually add flour mix-
ture 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 (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.
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.