Coffee, gianduja and orange cake

Our recipes aim to inspire your creativity and talent, to help you create uniqueand high-quality gluten-free products, at a lower cost > compared to the use of ready-made mixtures. Try them, and then interpret them according to your needs, as a true craftsman would do who makes everything he does unique.
— Angel Food

Ingredients:

Powders:
150g Very fine rice flour
50g Rice starch
50g Corn starch
2g XANTHAN
2g GUAR
3g ANGEL MIX 2.0
10g Vanilla baking powder
1g Fine salt

Mass to assemble:
110g fresh whole eggs (2 large eggs)
40g Egg yolk (2 large yolks)
5g Instant coffee powder (such as Nescafé)
150g Granulated sugar
100g soft margarine (also spreadable type) or seed oil
100g Lactose-free milk
Orange zest to taste

To garnish:
200g Gianduja chocolate (dark chocolate and toasted hazelnuts)

Procedure:

Prepare the powders
In a large bowl, sift together fine rice flour and starches, Angel Mix 2.0, guar, xanthan gum and vanilla baking powder. Add the fine salt and mix well with a whisk to evenly distribute the ingredients. Set aside.

Assemble the mass
In another bowl, whisk the whole fresh eggs, egg yolks, coffee, orange zest and granulated sugar with an electric whisk or a planetary mixer, until the mixture is light, puffy and fluffy.

Incorporate the liquids
Continuing to mix at low speed, add the margarine by the spoonful or the oil in a drizzle and then add the lactose-free milk, always gradually, until you obtain a homogeneous mixture.

Add the powders to the whipped mass
Add the powders little at a time to the liquid mixture, mixing delicately with a spatula or a hand whisk, with movements from bottom to top, to avoid dismantling the mass. Continue until you obtain a smooth, lump-free dough. Add the chopped gianduja chocolate.

Prepare the mold
Grease the mold carefully with oil or cocoa butter and pour the mixture into the mould, but before baking, use a knife or spatula greased with oil or other fat (not water!) to make an incision along the center of the mould. dough. This step favors the characteristic opening and development in the center of the cake during cooking.

Bake
Proceed with cooking according to the instructions, remove from the oven and let cool for 10\15 minutes in the mold. Then turn out and let cool completely before packaging.

Remember that times and temperatures indicated may change based on various factors, such as type of equipment, product sizes, etc. and that the liquids indicated in the recipe may need to be adjusted based on the degree of hydration of the flours and starches used.