Mini Chiffon Cakes

¼ c. caster sugar
½ t. cream of tartar.
Egg whites

In a bowl beat egg yolks with a spatula or wooden spoon until creamy.
Add cooking oil and beat well.
Add orange juice, sifted flour, baking powder and salt, continue beating until thoroughly mix. Set aside.

In a separate bowl beat egg whites and cream of tartar with an electric beater until stiff.
Add caster sugar gradually and beat again.

Fold gently beaten egg whites into flour mixture. Pour batter into mini chiffon cake pan and bake a little below the center at 150 deg. C for 30-40 minutes or when skewer inserted comes out clean.
You can use the big chiffon cake pan for the same recipe.

 

 


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