Ingredients for a 26 cm mold

8 medium eggs at room temperature

300 g granulated sugar

100 g White rice flour Mill Marello

100 g potato starch

1 sachet (16 g) baking powder

5 g cream tartar (replaceable with 1 teaspoon of bicarbonate and 5 g of lemon juice)

2 g salt up

200 g water at room temperature

120 g Sunflower oil

1 vanilla bean (seeds) or a spoof of vanilla essence.

Method

Sift rice flour together with potato starch, baking powder and salt.

Hold aside.

Divide the egg whites from the egg yolks into two different bowls.

Mount the egg yolks with the sugar creating a light and foolish compound.

Always add water, oil and seeds of a vanilla bean wire (or a spoonful of vanilla essence).

Work up to create a light and homogeneous compound.

Add previously sieved dry ingredients (flour, starch, yeast and salt)

Mounting the egg whites at snow together with the Cemier Tartaro.

In addition, embark on the mixture with movements from below to another taking care not to disassemble the mixture.

Pour the dough into a chiffon cake mold (donut mold with feet) without butter and flour, pour it nude as an alternative a donut mold, flouring and buttering the mold.

Cook at 160 degrees preheated oven Static mode for about 45/50 minutes.

Check the cooking by doing the toothpick test. (insert a wooden toothpot inside the cake if it comes out dry the cake is cooked)

If you use a mold for Angel Cake, overturn the mold and do it cool in the case of use of a donut mold, don't overturn, let it cool and then overturn it on a grid to cool it completely

You can decorate it with a chocolate glaze made with 150 g dark chocolate, 70 g sugar and 120 ml water.

Chop the chocolate with small pieces.

In a saucepan put sugar and water. Bring to a boil, lower the flame and add chocolate. Mix up to create a homogeneous mixture.