Tiny Chiffon Cakes

Name: Tiny Chiffon Cakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 cakes.
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

"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."

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

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.
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.