Coffee Chiffon Cake
Ingredients
baking pan (it will be 23cm * 18cm tray)
●Egg yolk batter
- 2 Egg yolks(40g)
- 25g granulated sugar
- 30g Neutral-flavored oil (vegetable, rice bran, canola, etc)
- 50g Milk
- 5g Instant coffee
- 80g Flour
- 3g Baking powder
●meringue
- 2 Egg whites (80g)
- 45g granulated sugar
●For Toppings:
- 35g Chocolate
Directions
Preparation:Chop the chocolate.
Line the cake pan with parchment paper.
①Separate eggs into egg yolk and egg white, chill the egg whites in the freezer.
②Heat milk. Add instant coffee and mix well.
③Add sugar to the egg yolk, and mix well.
④Add the oil little by little while mixing.
⑤Add ② and mix well.
⑥Sift cake flour, Baking powder together and mix well.
⑦Add sugar to the egg white 3 separate times, and make meringue.
Add 1 teaspoon sugar at first.
Add remaining sugar half at a time.
Preheat the oven to 180°C.
⑧Add the meringue to the egg yolk batter in 3 parts.
mix it while scooping and dropping until it gets smooth.
⑨Pour the mixture into the tray.
⑩Top with chopped chocolate.
⑪Bake at 356 °F/180℃ for 24 minutes.
⑫After baking, drop the tray to prevent shrinkage
Take the cake out from the tray, and let it cool.
How to cook Coffee Chiffon Cake:
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