Chiffon cake orange and chocolate

To prepare the orange and chocolate chiffon cake, first sift the 00 flour into a large bowl 1, a fundamental step to obtain a soft texture. Then sift the baking powder 2 and add a pinch of salt 3.

Add the granulated sugar 4, then whisk all the dry ingredients well with a hand whisk to distribute them evenly. At this point move on to the liquid ingredients: take a second bowl and pour in the room-temperature water 6.

Add the vegetable oil 7. Flavor with the grated zest of one orange 8 and finally add the egg yolks 9.

Mix everything with a whisk until you obtain a well-blended mixture 10. Then pour the liquid mixture into the bowl with the dry ingredients 10 and continue mixing with the hand whisk until you obtain a smooth, homogeneous batter, without lumps 12.

In another perfectly clean bowl begin to whip the egg whites with electric beaters 13. When they are almost whipped 14, sift the cream of tartar directly into the bowl 15.

Continue working with the electric beaters until the egg whites are perfectly whipped 16. Take a first portion of the whipped egg whites and fold it into the batter 17. Gently mix with a spatula using lifting motions from the bottom to the top so as not to deflate the mixture. Then add the remaining egg whites little by little, continuing to fold them in with the same delicacy 18.

In this way you will obtain a soft, well-incorporated, very airy batter 19. At this point prepare the chiffon cake pan, which should not be greased: this type of batter needs to "cling" to the pan walls to rise properly during baking. Pour the batter into the pan 20, level it very gently without banging the pan 21 and place it on the lowest rack of the oven. Bake in a preheated conventional oven at 320 F for about 55 minutes.

After the time indicated, perform the toothpick test. Once baked, remove the chiffon cake from the oven 22 and immediately invert the pan onto a baking sheet, which will remain elevated thanks to the special feet 23. Leave the cake to cool completely in this position: this is a crucial step to prevent the cake from collapsing and to maintain its characteristic tall and soft structure. When the cake is completely cool, carefully unmold it by removing the base first 34 and transfer it to a serving plate.

Meanwhile prepare the chocolate glaze: finely chop the dark chocolate 25 and place it in a bowl. Heat the heavy cream in a small saucepan and bring it almost to a boil 26. At this point pour the hot cream over the chopped chocolate 27.

Stir with a whisk until you obtain a smooth, glossy cream with the chocolate completely melted 28. Let the glaze cool slightly until it reaches a slightly thicker consistency. Then spread the glaze, letting it drip down the sides first 29 and then covering the surface of the chiffon cake 30. For convenience you can use a piping bag.

When the chiffon is well covered with the glaze 31, cut the candied orange into strips 32 and use it to decorate the cake 33. Your orange and chocolate chiffon cake is ready to be served!