Orange Chiffon Cake

• 55 g of 00 flour
• 30 g of rice oil (or vegetable oil... corn is fine)
• 40 g of orange juice
• 3 eggs
• 60 g of sugar
• 1 teaspoon vanilla extract
• organic orange peel
• 16/18 cm chiffon cake mould (if you don't have one, use a cake mould, it won't be as light and airy as the chiffon cake but it will still be good)

(Prepared with a 16/18 cm chiffon cake mould)

• In a bowl combine the vegetable oil, orange zest and fresh orange juice and mix well.
• Sift the flour and add it, mixing well. Separate the eggs.
• Add the egg yolks to the batter mixture and mix well.
• Add the sugar and vanilla extract to the egg white bowl and use a whisk to beat until stiff. Take a spoonful of the beaten egg white and fold it into the batter with firm movements until well combined. Fold in the rest of the beaten egg white gently.
• Pour all the mixture into the chiffon cake mold (which must NOT be greased); knock the mold on the kitchen top and bake at 160° for 45 minutes.
• Remove the cake from the oven, give it a few taps, turn it upside down and let it cool on the rack.
• Wait for the cake to cool completely; remove it from the mold.
• You can serve it decorated with caramelized oranges: slice an orange and caramelize it in a pan with sugar and a little water (or orange juice).