Printable | Taste of Home

Tiny Chiffon Cakes

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

Line the bottom of two ungreased 4-in. tube pans with parchment or

Printed from tasteofhome.com Oct 7, 2008

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Tiny Chiffon Cakes cont.

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.