SUNSHINE CAKE
Servings: 10
Prep time: 0:20:00
Bake/Cook time: 0:50:00
Calories: 239
Fat: 15 grams
Protein: 15 grams
Carbohydrates: 9 grams
Fiber: 3 grams
Net Carbs: 5 grams
1 3/4 cup Atkins Quick Quisine
TM Bake Mix
1/4 teaspoon salt
1 cup granular sugar substitute, divided
9 large egg yolks
3/4 cup cold water
1/2 cup vegetable oil
1 tablespoon orange zest
2 teaspoons vanilla extract
12 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1. Preheat oven to 325F.
2. In a large bowl combine bake mix and salt. In another
large bowl, beat yolks and half of the sugar substitute
with an electric mixer on medium-high speed, until light
and fluffy, about 3 minutes. Using a rubber spatula,
gently fold in water, oil, zest and vanilla. Fold yolk
mixture into dry ingredients until just combined.
3. In another large bowl, beat whites and cream and tartar
with an electric mixer on high speed until foamy, about 2
minutes. Add remaining sugar substitute and beat until
stiff (but not dry) peaks form, about 3 more minutes.
Using a rubber spatula, gently fold of the whites into the
bake mix batter to lighten. Fold in remaining whites until
just-combined.
4. Pour batter into an ungreased 10 tube pan and bake for
45 to 50 minutes, or until a wooden skewer inserted in
the center comes out clean. Invert cake in pan and cool
completely.
5. To unmold, use a thin metal spatula to loosen cake from
sides of pan and turn out onto a platter.
This chiffon cake makes for a terrific light dessert.
Atkins - Sunshine Cake
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to
Atkins Diet
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