Orange Chiffon Cake
2 medium eggs
240 g of flour 00
35 g of neutral seed oil
100 g of sugar
300 g of Sorrento Solagri lemon jam
1 sachet of baking powder
2 tablespoons of milk (only if necessary)
Preparation of the dough
In a large bowl, whip the eggs with the sugar.
Now add the oil and half a dose of flour, continuing to mix, to mix the mixture well.
Now add the lemon jam, always mixing with whisk and immediately after the remaining flour.
Check the consistency and if necessary add the milk for a fluid and soft mixture.
Now add the sifted yeast, working the dough a little longer.
Grease and flour the mold, pour the mixture and cook in a preheated oven at 180 ° C for 40/45 minutes, always adjusting with the toothpick test.
Cooked let it cool perfectly on a wire rack for cakes and before serving the cake we abound in the usual sprinkling of icing sugar for me!