Banana Chiffon Cake

Recipe By     :
Serving Size  : 10   Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Eggs -- separated
   1 1/3  cups          Sugar
   2      cups          All purpose flour
   1      teaspoon      Baking powder
   1      teaspoon      Baking soda
   1      teaspoon      Salt
     1/3  cup           Oil
   1      cup           Mashed ripe bananas
     2/3  cup           Buttermilk
   1      teaspoon      Vanilla extract
     1/2  cup           Chopped nuts
                        Whipped cream
                        Sliced bananas -- for garnish

Grease two 8-in round pans well and dust with flour.
Beat egg whites until frothy. Gradually beat in 1/3 c of sugar.
Continue beating until very stiff and glossy.
Sift remaining sugar, flour, baking powder, soda and salt into another bowl.
Add oil, mased bananas, half of buttermilk and vanilla extract.
Beat 1 minute at medium speed on mixer.
Scrape sides and bottom of bowl constantly.
Add remaining buttermilk and egg yolks. Beat 1 more minute.
Fold in beaten egg whites. Fold nuts in gently.
Pour into prepared pans.
Bake in a 350 degree oven for 30-35 minutes.
Cool. Frost with whipped cream. Decorate with sliced bananas.

                            Basic Chiffon Cake

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5                    Eggs
     1/2  teaspoon      Cream of tartar
   2 1/4  cups          Flour; all purpose -- sifted
   1 1/2  cups          Sugar
   1      tablespoon    Baking powder
   1      teaspoon      Salt
     3/4  cup           Water
     1/2  cup           Vegetable oil
   1      teaspoon      Vanilla extract
   1      teaspoon      Almond extract
                        Strawberries -- kiwifruit
                        starfuit -- orange
                        whipped cream for garnish

Preheat oven to 325~. Separate egg yolks from egg whites.
Place egg whites in medium bowl. Place yolks in small bowl; set aide.
Add cream of tartar to egg whites. Beat at high speed with
electric mixer until stiff peaks form.
Set aside. Sift together dry ingredients into large bowl.
Make a well in flour mixture. Add egg yolks; mix well.
Blend in water, oil and flavoring.
Fold in egg white mixture. Immediately pour into ungreased 10-inch tube pan.
Bake 55 minutes. Increase oven temperature to 350~.
Continue baking 10 minutes or until cake springs back when
lightly touched with finger. Invert pan and allow cake to cool
completely before removing from pan. Garnish, if desired.

                          Blueberry Chiffon Cake

Recipe By     :
Serving Size  : 16   Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tbsp          reduced calorie margaine
     3/4  c             graham cracker crumbs
   2      c             fresh or thawed frozen blueberries
   2      envelopes     unflavored gelatin
   2      8 oz.cont.    fat free cream cheese
   1      8 oz contain  Neufchatel cheese
     3/4  c             sugar -- divided
     2/3  c             nonfat sour cream
     1/2  c             lemon juice
   1      tbsp          grated lemon peel
   6                    egg whites


Melt margaine in saucepan over medium heat.
Stir in graham cracker crumbs. Press mixture firmly onto bottom and 1 inch up side of 9 inch
springform pan. Bake 10 minutes at 350 degrees. Remove from oven.
Cool 10 minutes. Arrange blueberries in a single layer on top of crust.
Refrigerate until needed.
Place 1/2 cup cold water in saucepan; sprinkle gelatin over water
Let stand for 3 minutes to soften. Heat gelatin mixture over low heat until
completely dissolved, stirring frequently.
Combine cheeses in large bowl with electric mixer. Beat at medium
speed until well mixed. Beat in 1/2 cup sugar until well blended. Beat
in sour cream, lemon juice and lemon peel until well blended. Beat in
gelatin mixture until well mixed.
With clean, dry beaters, beat egg whites in medium bowl with electric
mixer on medium speed until soft peaks form. Gradually add remaining
1/4 cup sugar. Beat at high speed until stiff peaks form. Fold egg whites
into cream cheese mixture. Gently spoon mixture into prepared crust.
Cover with plastic wrap. Refrigerate 6 hours or until firm.

                   - - - - - - - - - - - - - - - - - -

NOTES : Exchange: 1/2 starch, 1 lean meat, 1 fruit, 1/2 fat,
5 grams fat.

                         Grapefruit Chiffon Cake

Recipe By     :
Serving Size  : 10   Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Cups          Flour
   1 1/2  Cups          Sugar
   3      Teaspoons     Baking powder
     1/2  Teaspoon      Salt
     1/2  Cup           Oil
   6                    Eggs: separated
   3      Teaspoons     Grated grapefruit peel
     2/3  Cup           Grapefruit juice
     1/4  Teaspoon      Cream of tartar
                        -GLAZE-
   2      Cups          Powdered Sugar -- sifted
   3      Teaspoons     Grapefruit peel -- grated
   1      Teaspoon      Vanilla
   3      Tablespoons   Grapefruit juice

    In a small mixer bowl, stir together flour, sugar, baking powder and salt.
Make a well in the center; in order, add oil, egg yolks, peel and juice.
Beat smooth with an electric
mixer. Wash beaters, and in a large bowl, beat egg whites with cream of tartar until stiff.
Gradually pour flour mixture (it will be stiff) in a thin stream over surface, and fold in gently. 
Bake in a 10" ungreased tube pan for 55 minutes at 350~,
or until when lightly touched with the finger, the cake springs back. Invert.
Cool completely. Loosen edges, and remove to a cake plate.

GLAZE: Mix all ingredients together, using enough grapefruit
juice to make it spread easily, and drizzle down the sides when spread on top of the cake.

                          Pineapple Chiffon Cake

Recipe By     :
Serving Size  : 10   Preparation Time :0:00
Categories    : Low Cal                          Cakes
                Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Envelope plain gelatine
     1/4  cup           Sugar
     1/4  teaspoon      Salt
   1 1/4  cups          Crushed pineapple and syrup
   3                    Eggs -- separated
   1      tablespoon    Lemon juice
     1/2  cup           Ice cold water
     1/2  cup           Skim milk powder
   9                    Thin chocolate cookies

Mix together in top of double boiler gelatine, sugar, and salt.
Beat egg yolks slightly, stir in pineapple and syrup. 
Add to gelatine mixture.
Cook over boiling water, stirring constantly until gelatin is dissolved
(about 8 min). Remove from heat and stir in lemon juice.
Chill to unbeaten egg white consistency.
Beat ice water and milk powder together until stiff and
mixture stands in peaks (10 min by hand). Fold into gelatine mixture.
Spoon 1/4 of mixture into 9 by 5 inch loaf pan; top with 2 or 3 cookies;
repeat twice and finish with a layer of the chiffon mixture. Chill until firm.
Approximately 114 calories per serving.

                   Royal Pineapple Coconut Chiffon Cake

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : Cakes                            Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Mrs. Pat Venner
   2      cups          Flour
   1 1/2  cups          Sugar
   3      teaspoons     Baking powder
   1      teaspoon      Salt
     1/2  cup           Salad oil
   7                    Egg yolks
     3/4  cup           Pineapple juice
   1      teaspoon      Coconut extract
   1      cup           Egg whites
     1/2  teaspoon      Cream of tartar
   1      cup           Grated coconut
                        -----ICING-----
     1/2  cup           Butter
   4      tablespoons   Flour
     1/4  teaspoon      Salt
     1/2  cup           Pineapple juice
   3      cups          Powdered sugar
     1/2  teaspoon      Coconut extract

Sift flour 3-4 times.  Then sift flour with sugar, baking powder,
and salt into a mixing bowl. 
Make a well in the dry ingredients and add in this order: salad oil, egg yolks,
pineapple juice, and coconut extract. Beat until smooth.
Combine egg whites and cream of tartar, beat until it forms stiff peaks.
Pour egg yolk batter in a thin stream over entire surface of egg whites,
gently cutting and folding until just blended. Folk in grated coconut.

Bake in a ungreased 10" tube pan at 325~F for at least 60 min.
Invert over a bottle to cool before icing.

ICING: Melt butter in a pan, stir in flour and salt.
slowly stir in pineapple juice, boil 1 min.
Remove from heat and add powdered sugar and coconut extract.
beat until it has a spreadable consistency

                     Strawberry Cinnamon Chiffon Cake

Recipe By     :
Serving Size  : 16   Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/4  cups          Cake flour
   2      cups          Sugar
   1      tablespoon    Baking powder
   1      teaspoon      Ground cinnamon
     3/4  teaspoon      Salt
   6                    Eggs -- at room temperature
     1/2  cup           Vegetable oil
     3/4  cup           Water
   1 1/2  teaspoons     Vanilla extract
     1/4  teaspoon      Cream of tartar
   1      quart         Strawberries
   2 1/2  cups          Heavy cream

Heat oven to 325.
Combine flour, 1 c. of the sugar, baking powder, cinnamon and salt
in large mixing bowl. Separate eggs.
Combine yolks, oil, water and 1 tsp of the vanilla.
With an electric mixer set at low speed gradually
beat egg yolk mixture into flour mixture until just smooth.

With clean beaters, beat egg whites with cream of tartar at
medium speed until whites hold soft peaks.
Beat in 1/2 c. of remaining sugar, adding it gradually.
Continue beating until whites hold stiff peaks.

With rubber spatula carefully fold the egg whites into the cake batter.
Pour into an ungreased 10" angel food cake pan.
Bake until a toothpick stuck in the center comes out clean, 1 hour to 1 hour 10 min.
Cool. Slice off the tope 1/2" of the cake and set aside.
Cut a tunnel about 1 1/2" deep in the cake.
The cuts should be about 3/4" from the center and from the outside of the cake.
Remove cake with a fork to form the tunnel.
The cake that was removed can be discarded or eaten.
Hull and chop half the strawberries.
Beat heavy cream with remaining 1/2 c. sugar and 1/2 tsp.
vanilla until the cream holds stiff peaks.
Combine 1 1/2 c. of the whipping cream with the chopped strawberries.
Fill the tunnel with the strawberry and whipped cream mixture.
Replace the top of the cake. Frost cake with remaining whipped cream.
Shortly before serving, hull and halve the remaining strawberries.
Decorate the cake with the berries.