Chocolate Chiffon Cake

By LHPollack

Ingredients

• 3/4 cup plus 1 tbsp. flour
• 3 tbsp. plus 1/2 tsp. unsweetened cocoa powder
• 1/2 cup raw or granulated sugar
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 3 1/2 tbsp. canola oil
• 2 large egg yolks
• 2 tbsp. fresh orange juice
• 1/2 tsp. grated orange zest
• 3 tbsp. plus 1 tsp. water
• 4 large egg whites
• 2 tbsp. granulated sugar

Preparation

Step 1

1. preheat oven to 350 degrees. In a large mixing bowl, whisk together first 5 ingredients. In a smaller bowl, whisk together the next 5 ingredients. Slowly combine the wet ingredients with the dry ones until incorporated and batter is smooth.

2. Beat egg whites on medium until foamy. Slowly add 2 tbsp. granulated sugar and continue beating on high until soft peaks form, 2 minutes. Using a rubber spatula, fold 1/3 of the egg whites into the batter to lighten it. Fold in remaining whites.

3. Divide batter evenly among 8 6 oz. ungreased ramekins and bake 15 minutes. Let cakes cool completely before unmolding.

4. Serve with Greek yogurt and fruit!