1. Add fine sugar to the egg yolk and beat with an electric whisk until the color becomes lighter
2. Add 15 grams of instant coffee to hot water and stir well
3. Then add it to the egg yolk and stir well
4. Then sift in low powder and stir until there are no particles
5. Finally, pour in the butter that has been melted in water, mix well and set aside
6. The egg whites are added with fine sugar in 3 times to beat until moist foaming
7. Mix the egg yolk batter with egg whites according to the chiffon cake mixing method, then pour it into a baking tray lined with greased paper, and spread it out.
8. Put it into the middle layer of the preheated oven, heat up and down at 190 degrees, and bake for 11 minutes (adjust the temperature according to the temper of your own oven, and the baked side is too dry to crack when rolled up)
9. Take out the baked cake while it is hot, tear off the greased paper and cover it, put a greased paper on the bottom, and put it on the grill to cool
10. The cake slices are slightly cut off on all sides and set aside
11. Whipped cream, powdered sugar, and 10g of instant coffee until it has a little fluidity and lines (please put it in the refrigerator for a while)
12. Spread a piece of oil paper on the cake, spread the cream on one end, and spread the cream on the other half and thin it out (pictured)
13. Then roll it up from the creamy end, tighten the oil paper after rolling it, and then put it in the refrigerator for half an hour. After setting it, take it out and cut into pieces and serve.
14. Finished picture
15. Finished picture
16. Finished picture
17. Finished picture
