8 Inch Coffee Chiffon
1.
Egg whites with lemon juice
2.
Corn starch mixed with caster sugar, preheat the oven to 165 degrees
3.
The electric egg beater beats the egg whites at low speed until small bubbles are formed. Slowly add sugar to the egg whites while beating. It can be divided into 3 times. At this time, you can go from gear 1 to gear 3, and then accelerate to gear 5.
4.
Lift up the egg beater, the egg white in the basin presents a drooping big hook
5.
Use a spatula to put the meringue on the edge of the basin into the middle pile
6.
Beat the meringue in the middle evenly at low speed, and lift the egg beater to form a small hook, without dry foaming. Set aside the meringue
7.
Egg yolk with oil and sugar
8.
Use an electric whisk to mix the ingredients in 7, add coffee liquid, and beat to mix
9.
Sift in the mixture of low flour and cocoa powder, beat a few times with the head of the whisk, turn the whisk on the first gear, and mix the ingredients thoroughly
10.
Use a spatula to press the powder particles in the egg yolk paste evenly to make the egg yolk paste
11.
Use a manual whisk to beat the meringue on the side a few times until it is smooth, then pull out the hook
12.
Mix the meringue and egg yolk paste, pour it into an 8-inch mold, shake the mold to remove large bubbles, and send it to the preheated oven, 155 degrees, 60 minutes
13.
Take the cake out of the oven, drop the mold, buckle it upside down on the grill, let it cool, and release it from the mold.
Tips:
1. Use fresh eggs as much as possible. Adding corn starch to the meringue will make the state more stable.
2. Slowly add sugar to the whipped meringue, which will make the egg whites easier to beat.
3. Pile the egg whites on the sides of the basin to the middle to make the whole egg whites more uniform. The state of this cake meringue is close to dry foaming and does not need to be dry.
4. After the meringue is beaten, there is no need to clean the beater head, it can be directly used for beating the egg yolk without any effect.
5. Beat the meringue again, which is conducive to the mixing of egg whites and egg yolks.
6. Cocoa powder is easy to defoam. When mixing the batter, it should be brisk and put into the oven as soon as possible after mixing.
7. The mold is thrown twice, to shake out big bubbles before baking, and to shake out heat after baking to prevent it from shrinking.
8. Use a toothpick to quickly insert the cake, take out the non-wet sticky, the cake is ready, press lightly, the cake body is elastic, otherwise it will be sent to the oven to re-bake.
9. If you are used to demoulding with bare hands, you only need to separate the cake and the circle of the mold with light pressure by hand, and then use the bottom of the movable mold to push it up. The cake on the bottom tray can be separated by touching it with your hands.
