Tiny Chiffon Cakes Recipe
Tiny Chiffon Cakes Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"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."
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min. + cooling
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min. + cooling

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

Nutritional Facts

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

  • 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
  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 peel; 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. Yield: 2 cakes.
Originally published as Tiny Chiffon Cakes in Cooking for 2 Spring 2005, p13

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cee-jay User ID: 1579946 158151
Reviewed Mar. 8, 2012

"I don't have 2 four inch tube pans. What other size cake pan can I use? Thanks"

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