【coffee Chiffon Cake】
1.
Prepare materials. The coffee powder is dissolved in 15 grams of boiling water. Sift plain flour and cornstarch and set aside.
2.
Separate the egg white and egg yolk, add a few drops of white vinegar to the egg whites, and add one-third (20 grams) of sugar when beating with a whisk. Continue to beat until the egg whites become larger and thicker, add one-third of the sugar. Continue to whip the egg whites when the lines appear, add another third of the sugar to whip. Whisk until the eggbeater is lifted into a small triangle shape.
3.
Add 20 grams of sugar to the egg yolk and gently beat with a manual whisk, mix well.
4.
After mixing well, add salad oil, milk, and brewed coffee and stir well.
5.
Then add the sifted flour and use a rubber spatula to gently mix up and down.
6.
Add one-third of the egg whites to the egg yolk paste and gently stir up and down with a spatula.
7.
After mixing, pour the egg yolk paste back into the egg whites, and gently stir up and down with a spatula to mix the egg yolks and egg whites evenly.
8.
Pour into two 6-inch molds, shake out the bubbles vigorously, and put them in the oven. Heat up and down at 160 degrees, and bake the middle and lower layers for 50 minutes. Immediately after baking, take it out and place it on the wire rack to let cool.
Tips:
1. The egg-filled basin should be oil-free and water-free, and it is best to use stainless steel basin.
2. Add sugar in three times when dispersing the egg whites.
3. When the egg whites are blown to the point where the curved sharp corners can be pulled out when the whisk is lifted, it means that the wet foam has reached the level.
4. When adding flour to the egg yolk, don't over-stir it to avoid gluten.
5. My family only has a 6-inch cake mold. You can also change it to an 8-inch cake mold.
