Sunshine Cake

Recipe Ingredients

1 3/4 cups	192g / 6.8oz	Atkins Bake Mix
1 cup	198g / 7oz	Granulated sugar substitute
1/4 teaspoon	1.3ml	Salt
1 tablespoon	15ml	Orange zest
9 tablespoons	135ml	Egg yolks (large)
3/4 cup	177ml	Cold water
1/2 cup	118ml	Vegetable oil
2 teaspoons	10ml	Vanilla extract
12 teaspoons	60ml	Egg whites - room temperature (large)
1/2 teaspoon	2.5ml	Cream of tartar

Recipe Instructions

Heat oven to 325 degrees. In a large bowl whisk bake mix, sugar substitute, salt and zest. In another bowl, combine yolks, water, oil and vanilla extract. Slowly add liquid to dry mixture with spatula to combine.

With an electric mixer on high, beat whites and cream of tartar until stiff, about 4 minutes.

In three additions fold whites into batter. Pour into ungreased 10-inch tube pan. Bake 55 minutes until pick inserted in center comes out clean. Cool upside down. (If tube pan does not have legs, invert onto the neck of a heavy bottle.)

To unmold, run knife around center and outside of cake.

This recipe yields 10 servings.

Carbohydrates: 7.7 grams

Net Carbs: 5.5 grams

Fiber: 2.2 grams

Protein: 8 grams

Fat: 16.9 grams

Calories: 260

Description:

"As close to a chiffon cake as low carb baking can get."

Source:
Atkins Cookbook at http://atkinscenter.com

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