Chiffon Citrus Cake

Step 1

Mix the sifted flour with half the sugar, salt and baking powder in a bowl. Add the oil, egg yolks, aroma, grated zest and hot water. Separately, beat the egg whites with the Cremor Tartaro to form a white meringue. Add the remaining sugar little by little, continuing to whip. Add the egg whites to the mixture, one spoon at a time, mixing gently from the bottom upwards with a spatula. Pour the mixture into the special non-buttered or oiled Angel Food Mold and bake at 180 ° C for about half an hour. Lower the oven temperature
at about 150 ° C and leave to cook for another half hour, checking the cooking with a toothpick. Leave to cool upside down until the cake has detached itself from the shape. Prepare an orange glaze by mixing the dark sugar with the concentrated orange paste until the glaze is well blended and shiny. Decora the cake with the orange glaze and finish the decoration with thinly sliced ​​orange wedges.