KITCHENAID 9706634D - Manual (Page 30)

30
Sunshine Chiffon Cake
2 cups all-purpose
flour
1 1 ⁄
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
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
1 ⁄
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.
Lemon Glaze
1 cup powdered
sugar
1 tablespoon butter
or margarine,
softened
2-3 tablespoons lemon
juice
To Make 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.
Chocolate Cake
2 cups all-purpose
flour
1 1 ⁄
3
cups sugar
1 teaspoon baking
powder
1 ⁄
2
teaspoon baking
soda
1 ⁄
2
teaspoon salt
1 ⁄
2
cup shortening
1 cup low-fat milk
1 teaspoon vanilla
2 eggs
2 squares (1 oz each)
unsweetened
chocolate, melted
Combine dry ingredients in mixer bowl. Add
shortening, milk, and vanilla. Attach bowl and
flat beater to mixer. Turn to Speed 2 and mix
about 1 minute. Stop and scrape bowl. Add eggs
and chocolate. Continuing on Speed 2, mix
about 30 seconds. Stop and scrape bowl. Turn to
Speed 6 and beat about 1 minute.
Pour batter into two greased and floured
8 or 9" round baking pans. Bake at 350°F for
30 to 35 minutes, or until toothpick inserted in
center comes out clean. Cool 10 minutes.
Remove from pans. Cool completely on wire
rack. Frost if desired.
Yield: 12 to 16 servings.
Per serving: About 285 cal, 4 g protein, 41 g
carb, 12 g fat, 37 mg chol, 185 mg sodium.