Queque Seco

Preheat the oven to 350°F (175°C) and lightly grease a 9-inch round cake pan or bundt pan.

Cream together the room temperature butter and granulated sugar in a large bowl using an electric mixer until light and fluffy, about 3-4 minutes.

Add the 6 egg yolks one at a time to the butter mixture, beating well after each addition, then mix in the vanilla extract.

Whisk together the all-purpose flour, baking powder, and salt in a separate bowl.

Alternate adding the dry flour mixture and fresh orange juice to the butter-egg mixture, beginning and ending with the flour, and mixing until just combined after each addition.

Fold the chocolate chips into the batter using a rubber spatula with gentle strokes until evenly distributed.

In a clean bowl, beat the 6 egg whites until stiff peaks form using an electric mixer set to medium-high speed.

Gently fold the whipped egg whites into the batter in two additions, using minimal strokes to maintain the airiness and volume.

Pour the batter into the prepared pan and smooth the top with a spatula.

Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before serving.