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.