Orange Chocolate Chiffon Cake

Lightly grease sides of 10-inch (4 L) tube pan; line bottom with parchment or waxed paper. Set aside.

In small bowl, combine pecans, potato starch, cake meal, chocolate, orange rind and espresso; set aside.

In large bowl, beat yolks with half of the sugar for 5 minutes or until pale and thickened. In separate bowl and using clean beaters, beat whites with salt until soft peaks form. Beat in remaining sugar, 2 tbsp (25 mL) at a time, until stiff peaks form. Fold one-third of each of the egg white and pecan mixtures into egg yolk mixture. Repeat twice, folding just until some white streaks remain. Scrape into prepared pan.

Bake in centre of 350°F (180°C) oven for about 45 minutes or until puffed and top springs back when touched. Immediately invert pan onto legs or suspend over neck of bottle; let cool. Run thin knife around edges of cake to unmould. Remove bottom. Peel off parchment paper. (Cake can be stored in airtight container at room temperature for up to 2 days.)