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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
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.
* Wire Whip sold separately for model K4SS.