Steps for preparing and baking the chiffon cake without mold:

• In a bowl, sift the all-purpose flour with the baking powder and half a packet of cream of tartar, and set aside.

  Separate the egg whites from the yolks and put them in two large bowls. In the bowl with the egg whites, add half a packet of cream of tartar and a pinch of salt. Start whipping the mixture, and when it begins to turn white, add half the sugar and whip until you obtain a very thick mixture that doesn’t fall when you turn the bowl.

• In the yolks’ bowl, add the remaining sugar and start whipping the two ingredients, then add the vegetable oil, the water, and finally the flour previously sifted with the baking powder and the remaining cream of tartar.

  When the ingredients are combined, turn off the electric whisks. The mixture should not be whipped like a sponge cake, but the ingredients should be well combined.

  Add the whipped egg whites to the mixture and use a spatula to make movements from top to bottom to avoid deflating the mixture.

• For the marbled effect (as seen in the photo):

  In the pan (no need to grease and flour), put a thin layer of batter, then sprinkle some unsweetened cocoa powder on top, add more batter and alternate with the cocoa powder.

  Alternatively, you can pour all the batter into the pan. We recommend using one with a removable base and steel.

  Place the cake in the preheated oven at 338°F in STATIC mode on the lower part of the oven and bake for about 45 minutes. At the end, do the toothpick test, and if it still feels soft, bake for another 5/10 minutes.

  When the time is up, remove the cake from the oven, flip it, and place it on glasses so that the central part is free. This way, as it cools, it maintains its height.

  Once cooled, remove the cake from the mold. If it still sticks to the sides, use a spatula to go around the entire circumference.

  Before serving, sprinkle it with powdered sugar. We also decorated it with flower-shaped sugar and sugar frogs.