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Tiny Chiffon Cakes Recipe

  • 2servings
  • 35minutes
  • 252calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H, C
MineralsZinc, Natrium, Fluorine, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/3 cup cake flour

  2. 3 tablespoons sugar

  3. 1/4 teaspoon baking powder

  4. 1/8 teaspoon salt

  5. 1 egg yolk

  6. 1 tablespoon orange juice

  7. 1 tablespoon canola oil

  8. 1-1/2 teaspoons water

  9. 1/2 teaspoon grated orange peel

  10. 2 egg whites

  11. 1/8 teaspoon cream of tartar

  12. Frosting, optional

Instructions Jump to Ingredients ↑

  1. Tiny Chiffon Cakes Recipe photo by Taste of Home 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.

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