Easy coffee chiffon cake recipe

Preheat the oven to 180 degrees, put 4g of instant coffee powder and 4g of hot water into the bowl and stir evenly.

Add water, 35g corn oil, 15g granulated sugar, 2.5g instant coffee powder into the mixing bowl, stir until the sugar melts, then sift in low-gluten flour and mix well again.

Add the egg yolk and continue to stir until the egg yolk paste is fine and even.

Add 75g of fine granulated sugar to the egg whites in three times and beat with an electric whisk until small sharp corners appear. (You can switch to a low speed when it's almost the end. The meringue will be more delicate.)

Take one third of the meringue and egg yolk paste and mix well.

Then pour it into the remaining meringue and stir again to mix evenly.

Add the coffee liquid in step one to the mixing plate.

Just stir it for a while. (No need to mix thoroughly)

Pour it into the mold, insert a bamboo stick into the cake batter and make a z-shaped circle. Finally, put it in the oven and bake at 170° for 25 to 30 minutes.

After being out of the oven, let it cool and release it from the mold.