Filter
Top Products
28
Sunshine Chiffon Cake
2 cups all-purpose
flour
1
1
⁄2 cups sugar
1 tablespoon baking
powder
1
⁄2 teaspoon salt
3
⁄4 cup cold water
1
⁄2 cup oil
7 egg yolks, beaten
1 teaspoon vanilla
2 teaspoons grated
lemon rind
7 egg whites
1
⁄2 teaspoon 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-inch tube pan. Bake
at 325°F 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 powdered sugar
1 tablespoon butter or
margarine, softened
2-3 tablespoons lemon
juice
To make Lemon Glaze, combine powdered sugar and
butter in small bowl. Stir in lemon juice, 1 tablespoon
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.
Chocolate Cake
2 cups all-purpose
flour
1
1
⁄3 cups sugar
1 teaspoon baking
powder
1
⁄2 teaspoon baking
soda
1
⁄2 teaspoon salt
1
⁄2 cup shortening
1 cup low-fat milk
1 teaspoon vanilla
2 eggs
2 squares (1 oz. each)
unsweetened
chocolate, melted
Combine dry ingredients in mixer bowl. Add
shortening, milk, and vanilla. Attach bowl and flat
beater to mixer. Turn to Speed 2 and mix about
1 minute. Stop and scrape bowl. Add eggs and
chocolate. Continuing on Speed 2, mix about
30 seconds. Stop and scrape bowl. Turn to Speed 6
and beat about 1 minute.
Pour batter into two greased and floured
8- or 9-inch round baking pans. Bake at 350°F for
30 to 35 minutes, or until toothpick inserted in
center comes out clean. Cool 10 minutes. Remove
from pans. Cool completely on wire rack. Frost if
desired.
Yield: 12 to 16 servings.
Per serving: About 285 cal, 4 g pro, 41 g carb,
12 g fat, 37 mg chol, 185 mg sod.