*Warm cold eggs safely before using
by placing in a bowl of hot (not boiling)
water for 10 minutes. They will incorpo-
rate more easily into your mixture.
Nutritional information per serving (16 servings):
Calories 368 (48% from fat) • carb. 41g
• pro. 8g • fat 20g • sat. fat 12g • chol. 116mg
• sod. 290mg • calc. 89mg • fiber 1g
Variation:
After the cheesecake is mixed, add
3 ounces each chopped white and
bittersweet chocolate using Speed 1,
mix for 15 seconds to combine.
Sunshine Chiffon Cake
Chiffon cakes are made with oil rather than
butter or shortening, making them moist
and light in texture. With flecks of fresh
citrus, this one is good on its own, or
served with sliced fresh fruit.
Makes 16 to 20 servings
7
large eggs, separated
1
teaspoon fresh lemon juice
1
1
⁄
2
cups granulated sugar, divided
2
cups unbleached all-purpose flour *
1
tablespoon baking powder
1
⁄
4
teaspoon salt
1
tablespoon finely chopped lemon
zest
1
tablespoon finely chopped orange
zest
3
⁄
4
cup fresh orange juice
1
⁄
2
cup flavorless vegetable oil (or use a
nut oil such as almond or walnut)
1
1
⁄
2
teaspoons vanilla extract
1
teaspoon almond extract
powdered sugar for dusting, or
Orange Apricot Glaze
Preheat oven to 325°F. Have ready a
10-inch angel food or tube pan
(preferably one that is one piece).
Place the egg whites in a large, clean
stainless or glass mixing bowl. Using
Speed 3, whip egg whites until frothy
and foamy, about 30 seconds, then add
lemon juice. Continue to whip until thick
and opaque, about 3 minutes, adding
1
⁄
2
cup of the sugar gradually to the egg
whites. Continue to whip until stiff and
glossy, about 7 minutes total. Reserve.
Place the remaining 1 cup of the sugar,
the flour, baking powder, and salt in
a large mixing bowl. Insert mixing
beaters. Mix on Speed 1 to blend and
aerate, 10 seconds. Place the egg
yolks, zests, juice, oil, and extracts in a
medium bowl. Mix on Speed 2 for 30
seconds; scrape the bowl. Make a well
in the center of the dry ingredients.
Add the liquid/yolk mixture and mix
using Speed 2 until batter is smooth,
about 1 minute.
Stir 1 cup of the egg whites into the
batter using a spatula, then gently fold
the remaining egg whites into the
batter one third at a time. Gently spoon
into the prepared pan and bake in the
preheated oven for 60 minutes, until
a cake tester comes out clean when
tested. Invert the pan immediately onto
a wire rack and let the cake cool com-
pletely in the pan upside down on the
rack. This will take about 2
1
⁄
2
to 3 hours.
Run a long thin knife around the outer
and tube edges of the pan and turn the
cake out of the pan onto the rack. Use
a long wooden skewer to loosen the
cake from the center tube. Remove
cake from pan. Wrap in plastic wrap
and store at room temperature for up to
2 days or refrigerate up to 4 days.
(Cake may be also be double-wrapped
and frozen – thaw before serving.)
Dust with powdered sugar before
serving – serve with a drizzle of the
Orange Apricot Glaze.
Nutritional information per serving
(based on 18 servings):
Calories 194 (37% from fat) • carb. 27g
• pro. 3g • fat 10g • sat. fat 1g • chol. 83mg
• sod. 282mg • calc. 93mg • fiber 0g
* Stir flour, then spoon into measuring
cup. Level off with the back of a table
knife or spatula.
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