Cuisinart SM-CJ, Instruction/Recipe Booklet

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7
rinse with cold water and dry. Return
the bowl to the stand mixer and insert
the chef’s whisk attachment. Place
the egg whites and cream of tartar
into the Cuisinart
™ mixing bowl. Beat
the egg whites for about 1 minute on
speed 6 and then turn up to speed 10
until stiff, not dry peaks form, about
1 to 1
1
⁄
2
minutes more. Gently fold the
egg whites into the lemon mixture
with a rubber spatula in 3 additions.
Divide the mixture among the prepared
ramekins. Place the ramekins in a
shallow pan and add boiling water
until it reaches halfway up the sides
of the ramekins. Place the pan in the
preheated 350°F oven and bake for
about 30 to 35 minutes, until the tops
are a light golden. Remove carefully
from the hot water bath and place on a
wire rack to cool.
May be served warm or cold, in the
ramekins or unmolded. To unmold,
chill; loosen the edges of the cake
with a thin bladed knife and invert
each portion onto dessert plates. The
pudding will be on top. Sprinkle with
confectioners’ sugar before serving.
Pink Grapefruit Cake
As for a glazed pound cake, fresh
grapefruit syrup is poured over the
cake while it is warm. When cool it is
finished with a grapefruit glaze.
Makes one 10-inch tube or Bundt ® /
tube cake, 16 to 20 servings
unsalted butter and flour
for pan
3 cups unbleached,
all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
3¼ cups granulated sugar,
divided
1 cup unsalted butter, cut
into 1-inch pieces, at room
temperature
zest of 1 medium
grapefruit, finely chopped
or grated
6 large eggs, at room
temperature
1 cup plain fat free or lowfat
yogurt
1 teaspoon almond extract
½ teaspoon vanilla extract
2-3 drops red food coloring
(optional, to give the cake
a pink appearance)
1 cup fresh pink grapefruit
juice, divided
2 cups sifted powdered
sugar
Preheat the oven to 350°F. Butter and
flour a 10-inch tube or Bundt
® pan.
Place the flour, baking soda and salt
in a medium bowl and stir to blend;
reserve.