Chocolate Chiffon Cake

By Violet_61

Makes 8 individual cakes
190 calories each

Ingredients

• 3/4 cups 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

Preheat oven to 350 degrees.

In a large mixing bowl, whisk together the first 5 ingredients.

Slowly combine the wet ingredients with the dry ones until incorporated and batter is smooth.

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 egg whites into the batter to lighten it. Fold in remaining whites.

Divide batter evenly among eight 6-oz ungreased ramekins and bake 15 minutes.

Let cakes cool completely before unmolding.

Top with Greek yogurt and berries such as blueberries, strawberries, raspberries and a touch of orange zest.

Serve.