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Sift flour with arrowroot and baking powder 6 times. Set aside.
Place egg yolks in the bowl of a mixer and whip at high speed with half of the sugar, pisco and
lemon rind until mixture thickens, doubles volume and has a light yellow color. Reserve.
Whip egg whites until soft peaks form. Gradually add the remaining sugar and continue beating until hard peaks form and mixture is thick and glossy. Gradually add yolk mixture to egg whites.
Remove bowl from the mixer and gradually fold in the flour mixture. At the end add water and combine carefully.
Transfer mixture to an ungreased angel food round pan with removable bottom (11 inches / 28 cm). Bake in a preheated oven to 325ºF (160ºC) for 40 – 45 minutes. If pan does not have a removable bottom, line bottom with greased parchment paper. Place cake on a rack, upside down when it is ready.
If the cake pan is 13 inches / 32 cm, prepare 1 ½ recipe.
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