Coffee Chiffon Cake

Name: Coffee Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 30g Corn oil; 5g egg; 60g (for egg yolk) Caster sugar; 40g milk; 15g Instant coffee powder; 5ml Lemon juice; 2 drops Vanilla extract

by Wandering stars

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Chiffon cake is a cake that every baking enthusiast will try.
I usually like to drink coffee, this time I changed my way to "drink coffee" and made a coffee chiffon cake.
The coffee-flavored chiffon cake has a very good taste and a coffee aroma. It is especially suitable for afternoon tea snacks, delicious and refreshing. "

Ingredients

100g Low-gluten Flour
30g Corn Oil
5g Egg
60g (for egg yolk) Caster Sugar
40g Milk
15g Instant Coffee Powder
5ml Lemon Juice
2 drops Vanilla Extract

Coffee Chiffon Cake

1. Prepare materials

2. Separate the egg yolk and add white sugar

3. Separate the egg yolk and add white sugar

4. Add corn oil, milk and whisk evenly

5. Sift the coffee powder and low-gluten flour into the basin

6. Mix well with a spatula

7. Use a whisk to make some foam for the egg whites, add lemon juice and 60g of caster sugar in two times, and make a meringue with the tip upright.

8. Take 1/3 of the amount of meringue and mix it with the egg yolk paste, and use a spatula to turn over and mix evenly

9. Pour the mixed batter back into the meringue

10. Continue to stir evenly

11. Pour the mixed batter into the mold, smooth the surface with a spatula, and shake the mold on the table a few times to shake out the larger bubbles in the batter

12. Put it in a preheated 160 degree oven

13. Lower the oven, 45 minutes

14. After the cake is out of the oven, immediately buckle it upside down on the grill and let cool. When it is completely cool, use a knife to draw a circle along the edge to demould, and use a knife to make a circle on the bottom.

Tips:
1. The anode mold with 8 inch movable bottom is used for the mold
2. Low flour can also be mixed with 70 grams of medium flour and 30 grams of corn starch instead