[Marianne]

Fra www.atkins.com:

Sunshine Cake




This chiffon cake makes for a terrific light dessert.

397 grams Atkins Quick QuisineTM Bake Mix
1/4 teaspoon salt
227 grams granular sugar substitute, divided
9 large egg yolks
177 ml cold water
118 ml vegetable oil
1 tablespoon orange zest
2 teaspoons vanilla extract
12 large egg whites, at room temperature
1/2 teaspoon cream of tartar
us





1. Preheat oven to 325ºF.
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 ¼ 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.

Servings: 10
Prep time: 20 minutes
Bake/Cook time: 50 minutes


Carbohydrates:
9 grams
Net Carbs:
5.5 grams
Fiber:
3.5 grams
Protein:
15.5 grams
Fat:
15.5 grams
Calories:
239