Coffee Chiffon Cake
1.
Mix the egg yolk, oil, and water, then put in the sifted low-gluten flour and salt, and stir until there are no flour particles.
2.
Whip the egg whites, put the sugar into the egg whites in three times, sift the starch into the egg whites after stiff foaming, and continue to beat for about one minute
3.
Stir the egg yolk paste and egg whites evenly, the main method is to prevent defoaming. Preheat the oven by heating up and down tubes at 160℃, about ten minutes
4.
Divide the mixed batter into two equal parts, add coffee powder to one part and stir evenly
5.
Spoon the batter containing coffee powder and decaffeinated powder into the mold with two spoons respectively (one scoop of batter without coffee powder, one scoop of batter with coffee powder, repeat in turn)
6.
Put the cake in the oven and bake at 160℃ for 35-40 minutes
7.
After baking, the cake is taken out and placed on the grill for at least two hours, and then demoulded
