Tiny Chiffon Cakes

1. 1

   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.

2. 2

   Spoon into prepared pans. Bake at 325u00b0 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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