Tiny Chiffon Cakes Recipe

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Ingredients:

Serving

1/3 cup cake flour
3 tbsp sugar
1/4 tsp baking powder
1/8 tsp salt
1 egg yolk
1 tbsp orange juice
1 tbsp canola oil
1-1/2 tsp water
1/2 tsp grated orange peel
2 egg whites
1/8 tsp 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	244.09 Kcal (1022 kJ)
Calories from fat	84.83 Kcal
		% Daily Value*
Total Fat	9.43g	15%
Cholesterol	81.84mg	27%
Sodium	238.7mg	10%
Potassium	220.02mg	5%
Total Carbs	31.5g	10%
Sugars	12.71g	51%
Dietary Fiber	0.52g	2%
Protein	8.39g	17%
Vitamin C	4.6mg	8%
Iron	2.1mg	12%
Calcium	47.1mg	5%

Amount Per 100 g
Calories	222.38 Kcal (931 kJ)
Calories from fat	77.29 Kcal
		% Daily Value*
Total Fat	8.59g	15%
Cholesterol	74.56mg	27%
Sodium	217.47mg	10%
Potassium	200.45mg	5%
Total Carbs	28.7g	10%
Sugars	11.58g	51%
Dietary Fiber	0.47g	2%
Protein	7.64g	17%
Vitamin C	4.1mg	8%
Iron	1.9mg	12%
Calcium	42.9mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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