Gluten-Free Cocoa Chiffon Cake

Preparation

In a bowl, pour the flour, sugar, and baking powder, and mix well with a whisk to combine all ingredients.

Add the orange juice and incorporate it into the mixture. Add sunflower oil and mix well.

Take the eggs at room temperature and separate the yolks from the whites. Incorporate the yolks into the batter and mix with a whisk. Set aside the batter.

Beat the egg whites until stiff with an electric mixer and add the cream of tartar.

Gradually fold the egg whites into the batter with gentle upward movements.

Add the grated orange zest and mix well.

Pour the batter into a 26 cm chiffon cake pan. It is very important that the pan is neither greased nor floured. Bake in a preheated static oven at 160°C for about 60 minutes.

Once baked, let the chiffon cake cool upside down in its pan for 2–3 hours. After cooling, gently detach the edges from the pan with a knife.

Decorate the cocoa chiffon cake with powdered sugar on the entire surface.