Atkins Cake Recipes

Ingredients:

1 3/4 cup Atkins Bake Mix
1 cup granulated sugar substitute
1/4 tsp salt
1 tbsp orange zest
9 large egg yolks
3/4 cup cold water
1/2 cup vegetable oil
2 tsp vanilla extract
12 large egg whites, room temperature
1/2 tsp cream of tartar

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"
S(Formatted for MC6):
"06-30-2003 by Joe Comiskey - Mad's Recipe Emporium"

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Per Serving (excluding unknown items): 173 Calories; 16g Fat (81.6%
calories from fat); 7g Protein; 1g Carbohydrate; trace Dietary Fiber; 191mg
Cholesterol; 126mg Sodium. Exchanges: 1 Lean Meat; 0 Fruit; 3 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

Servings: 10