Tiny Chiffon Cakes Recipe

Tiny Chiffon Cakes Recipe photo by Taste of Home

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"My father is not a cake lover, but he absolutely loves this cake-in fact, it's the only cake he'll eat," writes Jan Huszczo of Beverly Hills, Michigan. "If you don't want to frost these, just dust with powdered sugar."

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Tiny Chiffon Cakes Recipe

Prep: 20 min. Bake: 15 min. + cooling

Yield: 2 Servings

20 15 35

Ingredients

1/3 cup cake flour
3 tablespoons sugar
1/4 teaspoon baking powder
1/8 teaspoon salt
1 egg yolk
1 tablespoon orange juice
1 tablespoon canola oil
1-1/2 teaspoons water
1/2 teaspoon grated orange peel
2 egg whites
1/8 teaspoon cream of tartar
Frosting, optional

Directions

Line the bottom of two ungreased 4-in. tube pans with parchment or waxed paper; set aside. In a small bowl, combine the flour, sugar, baking powder and salt. Add the egg yolk, orange juice, oil, water and orange peel; beat until smooth. In another small bowl, beat egg whites and cream of tartar until stiff peaks form. Fold into batter.
Spoon into prepared pans. Bake at 325° for 15-20 minutes or until a toothpick comes out clean. Immediately invert pans to cool. Loosen cake from pan with a knife; remove cakes. Frost if desired. Yield: 2 cakes.

Nutritional Analysis: 1 cake (calculated without frosting) equals 252 calories, 10 g fat (1 g saturated fat), 106 mg cholesterol, 233 mg sodium, 36 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Tiny Chiffon Cakes in Cooking for 2 Spring 2005, p13