Tiny Chiffon Cakes
12 ingredients
2 steps
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
-
1Line 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.
-
2Spoon 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.
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