Nutrition Facts

  • One serving:
  • 1 cake (calculated without frosting)
  • Calories:
  • 252
  • Fat:
  • 10 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 106 mg
  • Sodium:
  • 233 mg
  • Carbohydrate:
  • 36 g
  • Fiber:
  • 1 g
  • Protein:
  • 6 g

Tiny Chiffon Cakes

"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."

SERVINGS

2

CATEGORY

Lower Fat

METHOD

Baked

PREP

20 min.

COOK

15 min.

TOTAL

35 min.

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 mixing 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 mixing 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.

Printed from tasteofhome.com Oct 11, 2008

Copyright Reiman Media Group, Inc © 2008