KitchenAid K45SSWH Instructions And Recipes Manual page 37

SUNSHINECHIFFONCAKE
2 cups albpu_pose flour
l_ cups s_(_far
1 tablespoon baMng
teaSl_OOn _alt
cup culd Iw_ter
cup oil
7 _g,,_ y ulks
beaten
1 te_W)oon w_nilla
2 teaspoons gl_ted lemon
rind
teaspoon c_'eamof
Coinbine 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. Turn to Speed 4 and 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_ minutes, or until whites
are stiff but not dl\¥.
Remove bowl fl'om mixer. Gradually add flour
mixture to egg whites. Fold in gently with spatula,
just tmtil blended.
Pour
batter into ungreased 10-inch tube pan. [lake
at
325°F for 60 to 75
minutes, or until top springs
back when lightly touched. Immediately invert cake
onto ftlnnel or soft drink bottle. Cool completely.
Remove from pan and drizzle with
Lemon
Glaze.
Lemon Glaze
1 cup powdered s_(_ar
1 t_blespoon mm_jarine
or butte_; wf?ened
2-3 tablespoons lemon juic'e
Combine powdered sugar and margarine in small
bowl. Stir in lemonjuice, 1 tablespoon at a time,
tlntil 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.
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