Coffee Chiffon

Name: Coffee Chiffon
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 egg; A small bag coffee; 80G Cake flour; 45ML Hot water; 40ML Corn oil; 60G Sugar

by Love in fish eyes

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

There is also a small packet of coffee powder that I don’t want to drink. I just save it for making cakes. I always like to put a banana when roasting coffee and chiffon, so I didn’t put it in to try this pure taste. My husband likes it slightly bitter and sweet. .
The cake is well organized, without large bubbles, and is delicate and soft. "

Ingredients

4 Egg
A small bag Coffee
80G Cake Flour
45ML Hot Water
40ML Corn Oil
60G Sugar

Coffee Chiffon

1. Prepare the required materials

2. Rinse the coffee powder with boiling water to cool

3. Separate the white egg yolk and egg white, mix the egg yolk and corn oil to beat

4. Add the cold coffee liquid and stir well

5. Add cake flour, if it is ordinary flour, sift it

6. Cut and mix lightly and quickly until there is no dry powder, the batter should be delicate

7. Add white sugar to the egg whites in two times and beat until stiff foaming

8. Take half of the egg white and mix it with the coffee egg yolk batter and mix well

9. Add the remaining egg whites and mix well

10. The mixed cake batter is very delicate and shiny

11. Pour into the cake mold and put it in a 150 degree oven for 30 minutes

12. After the oven is out, let it cool and then demould

13. It is very comfortable to put some yogurt and fruit, it is good for breakfast and afternoon dishes

Tips:
The egg whites should be beaten until stiff foaming; if there is no cake flour, use ordinary flour and a small amount of cornstarch to mix and sift;