Lemon Poppy Seed Chiffon Cake
Beating the egg whites separately and then folding them into the batter gives this chiffon cake recipe great height, while the egg yolks make this healthy cake recipe rich and tender. Be sure to use a completely clean bowl and whisk when beating the whites-if the whites come in contact with any fat they won't whip up airy and light.
To make ahead: Store the unglazed cake airtight at room temperature for up to 2 days.
Equipment: 9-inch (removable bottom) tube pan
1 starch, 1 1/2 other carbohydrate, 1/2 medium-fat meat, 2 fat