3/4 cup plus 1 tablespoon flour
3 tablespoons plus 1/2 teaspoon unsweetened cocoa powder
1/2 cup raw or granulated sugar
1 1/2 teaspoon baking powder
1/4 teaspoon salt
3 1/2 tablespoons canola oil
2 large egg yolks
2 tablespoons fresh orange juice
1/2 teaspoon grated orange zest
3 tablespoons plus 1 teaspoon water
4 large egg whites
2 tablespoons granulated sugar
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 ingredients until incorporated and batter is smooth.
Beat egg whites on medium until foamy. Slowly add 2 tablespoons granulated sugar and continue beating on high until soft peaks form, about 2 minutes. Using a rubber spatula fold 1/3 of the egg whites into the batter to lighten it. Fold in remaining whites.
Divide batter evenly among 8 - 6 oz. ungreased ramekins and bake for 15 minutes. Let cakes cool completely before unmolding.
Dust lightly with powdered sugar and serve with a few blueberries or raspberies.
I found this recipe in a People magazine. This is a delicious, sweetened just right cake.