KitchenAid KP26M1XDP Use & Care Guide - Page 33

Sunshine Chiffon Cake 2 cups all-purpose flour 11⁄2 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 Lemon Glaze 1 cup powdered sugar 1 tablespoon butter or margarine, softened 2-3 tablespoons 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 21⁄2 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" 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. 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 protein, 38 g carb, 10 g fat, 93 mg chol, 152 mg sodium. 33