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Watkins Vanilla Recipe Catagories
About
Watkins Vanilla
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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