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Lemon Chiffon Cake

1/2 Cup Evaporated Skim Milk
1/2 Cup Light Sour Cream
1/4 Cup Lemon Juice
2 Tbsp. Watkins Original Grapeseed Oil
2 teas. Watkins Vanilla, Original Double-Strength
1 teas. Watkins Lemon Peel
1 teas. Watkins Lemon Extract
2 Cups Cake Flour
1 1/2 Cups Sugar
1 Tbsp. Watkins Baking Powder
1/2 teas. Salt
1 Cup Egg Whites (about 7)
1/2 teas. Cream of Tartar

Lemon Glaze:
1 3/4 Cups Confectioners Sugar
3 Tbsp. Lemon Juice

In a large mixing bowl, combine the first seven ingredients. Sift together the flour, sugar, baking powder and salt; gradually beat into lemon mixture until smooth. In a small mixing bowl, beat egg whites until foamy. Add cream of tartar; beat until stiff peaks form. Gently fold into the lemon mixture. Pour into an ungreased 10 inch tube pan with removable bottom. Bake at 325*F for 45-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely. Remove cake to a serving platter. Combine glaze ingredients; drizzle over cake. Makes 16 servings.

Nutritional Information:
Per Serving: 228 calories, 157 mg sodium, 3 mg cholesterol, 47 gm carbohydrate, 4 gm protein, 3 gm fat

Diabetic Exchanges:
1 starch, 1 fruit, 1/2 fat

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© Copyright 2006 The Rising Stars Team

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