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Tiny Chiffon Cakes

 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."
2 ServingsPrep: 20 min. Bake: 15 min. + cooling


  • 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
  • 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.

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Tiny Chiffon Cakes (continued)

Nutritional Facts: 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.