Cuisinart HM-70 HM-70 Manual - Page 10
Lemon Tea Loaf, Sunshine Chiffon Cake - stainless
UPC - 086279019479
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LEMON TEA LOAF Yield: 1 loaf, sixteen 1⁄2-inch slices 3 cups unbleached, all-purpose flour 2 teaspoons baking powder 1⁄2 teaspoon salt 2⁄3 cup melted butter 2 cups sugar 3⁄4 cup fresh lemon juice, divided 1⁄4 cup finely chopped lemon zest (about 4 lemons) 4 large eggs 1 teaspoon pure vanilla extract 1 cup whole milk yogurt 1⁄2 cup confectioners' sugar, sifted Preheat oven to 350°F. Butter and flour a 9 x 5 x 3 inch (8-cup) loaf pan. Sift flour, baking powder, and salt together into a medium mixing bowl. Place the melted butter and sugar in a large mixing bowl and combine using Speed 3 for one minute. The mixture will still seem slightly granular. Continue mixing and add 1⁄2 cup of the lemon juice and zest. Add eggs one at a time and then the vanilla. Add the dry ingredients and yogurt to the batter alternately in three additions, using Speed 2, ending with the yogurt. Pour batter into prepared loaf pan. Bake on the middle rack for approximately 1 hour 35 minutes, rotating the pan half way through baking time. Check cake for doneness after 1 hour 20 minutes. Cake is finished when cake tester comes out clean. While cake is baking, mix remaining 1⁄4 cup of the lemon juice with sifted confectioners' sugar until white and glossy; reserve. Allow cake to rest about ten minutes, until cool to the touch. Remove from pan and place on a dish with a lip. Prick the cake with a toothpick all over the top, particularly along the cracks. Pour glaze over top of cake, spreading it with a spatula or pastry brush to make sure it covers the top and side surfaces of the loaf. Transfer to a wire rack and allow cake to cool completely before slicing. Nutritional information per serving: Calories 294 (29% from fat) • carb. 49g • pro. 5g • fat 10g • sat. fat 6g • chol. 75mg • sod. 131mg • calc. 32mg • fiber 1g SUNSHINE CHIFFON CAKE Chiffon cakes are made with oil rather than butter or shortening, making them moist and light in texture. With flecks of fresh citrus, this one is good on its own, or served with sliced fresh fruit. Makes 16-20 servings 7 large eggs, separated 1 teaspoon fresh lemon juice 11⁄2 cups granulated sugar, divided 2 cups unbleached, all-purpose flour 1 tablespoon baking powder 1⁄4 teaspoon salt 1 tablespoon finely chopped lemon zest 1 tablespoon finely chopped orange zest 3⁄4 cup fresh orange juice 1⁄2 cup flavorless vegetable oil (or use a nut oil such as almond or walnut) 11⁄2 teaspoons vanilla extract 1 teaspoon almond extract powdered sugar for dusting and/or Orange Apricot Glaze Preheat oven to 325°F. Have ready a 10-inch angel food or tube pan (preferably one that is one piece). Place the egg whites in a large, clean stainless or glass mixing bowl. Using the chef's whisk on Speed 7, whip egg whites until frothy and foamy, about 30 seconds, then add lemon juice. Continue to whip until thick and opaque, about 3 minutes, adding 1⁄2 cup of the sugar gradually to the egg whites. Continue to whip until stiff and glossy, about 7 minutes total. Reserve. Place the remaining 1 cup of the sugar, the flour, baking powder, and salt in a large mixing bowl. Insert beaters. Mix on Speed 1 to blend and aerate, 10 seconds. Place the egg yolks, zests, juice, oil, and extracts in a medium bowl. Mix on Speed 3 for 30 seconds; scrape the bowl. Make a well in the center of the dry ingredients. Add the liquid/yolk mixture and mix using Speed 3 until batter is smooth, about 1 minute. Stir 1 cup of the egg whites into the batter using a spatula, then gently fold the remaining egg whites into the batter 1⁄3 at a time. Gently spoon into the prepared 10