Gluten-Free Marble Chiffon Cake

Preparation

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

Add room temperature water and mix into the batter. Stir in the sunflower seed oil and blend well.

Take the eggs at room temperature and separate the yolks from the whites. Incorporate the yolks into the batter and mix with the whisk. Set aside the batter and beat the egg whites until stiff with an electric mixer, adding the cream of tartar.

Gradually fold the egg whites into the batter using gentle upward motions.

Add the grated orange zest and mix well.

Divide the batter into two containers and add cocoa powder to one of them.

Pour the two batters into a 26 cm (10-inch) chiffon cake pan, alternating the batters as desired. Use a toothpick to swirl and create the marble effect. It is very important that the pan is not greased or floured.

Bake in a preheated static oven at 160°C (320°F) for about 60 minutes.

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