Ingredients for a 26 cm mould

8 medium eggs at room temperature

300 g caster sugar

100 g Mulino Marello fine white rice flour

100 g potato starch

1 sachet (16 g) baking powder

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

2 g fine salt

200 g water at room temperature

120 g sunflower seed oil

1 vanilla pod (seeds) or a teaspoon of vanilla essence. 

Procedure

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

Keep aside.

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

Whip the egg yolks with the sugar creating a light and frothy mixture.

Always add the water, oil and the seeds of a vanilla pod (or a spoonful of vanilla essence) while whisking slowly.

Work until a light and homogeneous mixture is created.

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

Beat the egg whites together with the cream of tartar until stiff peaks form.

Incorporate them into the dough several times with movements from bottom to top, taking care not to dismantle the mixture.

Pour the mixture into a Chiffon Cake mold (donut mold with feet) without butter and flour, alternatively pour it into a donut mould, flouring it and buttering the mould.

Cook in a preheated oven at 160 degrees in static mode for about 45/50 minutes.

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

If you use an Angel Cake mold, turn the mold upside down and let it cool. If you use a donut mold, do not turn it upside down, let it cool and then turn it onto a rack to cool completely.

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

Chop the chocolate into small pieces.

Place sugar and water in a saucepan. Bring to the boil, lower the heat and add the chocolate. Mix until a homogeneous mixture is created.