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Tiny Chiffon Cakes

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Test Kitchen Approved
Total Time

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

Makes

2 cakes

Updated: Jun. 27, 2023
"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."
Tiny Chiffon Cakes
Tiny Chiffon Cakes Recipe photo by Taste of Home
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Ingredients

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

Directions

  1. 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 zest; beat until smooth. In another small bowl, beat egg whites and cream of tartar until stiff peaks form. Fold into batter.
  2. 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.

Nutrition Facts

1 each: 252 calories, 10g fat (1g saturated fat), 106mg cholesterol, 233mg sodium, 36g carbohydrate (0 sugars, 1g fiber), 6g protein.