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Sunshine Chiffon Cake
2 cups (500 mL)
all-purpose flour
1
1
⁄2 cups (375 mL)
sugar
1 tbs (15 mL) baking
powder
1
⁄2 tsp (2 mL) salt
3
⁄4 cup (175 mL) cold
water
1
⁄2 cup (125 mL) oil
7 egg yolks, beaten
1 tsp (5 mL) vanilla
2 tsp (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 2
1
⁄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
1 cup (250 mL)
powdered sugar
1 tbs (15 mL) butter
or margarine,
softened
2-3 tbs (25- 45 mL)
lemon juice
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.