Orange and Lemon Chiffon Cake

Dough

Mix well the biscuit crumbs, nuts, and cinnamon

Add the melted butter and mix well

Line the cake mold with the dough

Refrigerate until firm

Aerate the oven to medium temperature

Cover the dough with a double layer of aluminum foil and bake until lightly browned

Remove the foil and let it continue baking

Filling

In a pan, mix together the gelatin and half cup of orange juice

Beat the egg yolks with the lemon and water juices

Add to the gelatin mixture

Cook over low heat, stirring constantly, until it starts to thicken

Remove from heat, add grated citrus zest, and let it cool

Refrigerate, stirring occasionally, until it thickens

Egg whites

Beat the egg whites until stiff peaks form

Add the remaining orange juice, beating until stiff peaks form again

Add to the gelatin mixture and mix well

Filling

Fill the cake mold with the dough and refrigerate until firm

Demold and serve.