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Sunshine Chiffon Cake
2 cups all-purpose
flour
1_ cups sugar
7 tablespoon baking
powder
teaspoon salt
cup cold water
cup oil
7 egg yolks, beaten
7 teaspoon vanilla
2 teaspoons grated
lemon rind
7 egg whites
teaspoon cream of
tartar
Lemon Glaze
7 cup powdered sugar
7 tablespoon butter or
margarine, softened
2-3 tablespoons lemon
]'uice
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. PoLarmixture 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/_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.
PoLarbatter into ungreased 10dnch 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 pro, 38 g carb,
10 g fat, 93 mg chol, 152 mg sod.
31
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