January 13, 2013

Chocolate Chiffon Cakes

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.  

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