KitchenAid KP2671XAC - Professional Stand Mixer Instructions And Recipes Manual page 33

2 cups all-purpose
flour
1 1 ⁄ cups sugar
2
1 tablespoon baking
powder
1 ⁄ teaspoon salt
2
3 ⁄ cup cold water
4
1 ⁄ cup oil
2
7 egg yolks, beaten
1 teaspoon vanilla
2 teaspoons grated
lemon rind
7 egg whites
⁄ teaspoon cream of
1
2
tartar
Lemon Glaze
1 cup powdered
sugar
1 tablespoon butter
or margarine,
softened
2-3 tablespoons lemon
juice
Sunshine Chiffon Cake
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
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.
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
1 ⁄ minutes, or until
2