Easy coffee chiffon cake recipe
Super simple coffee chiffon cake recipe, only ten steps can be completed.

Ingredients
Eggs (large) | 4 |
Fine granulated sugar | 90g |
low-gluten flour | 78g |
Instant coffee powder | 6.5g |
Warm water | 52g |
Corn oil | 35g |
Hot water | 4g |
Instructions
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Preheat the oven to 180 degrees, put 4g of instant coffee powder and 4g of hot water into the bowl and stir evenly.
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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.
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Add the egg yolk and continue to stir until the egg yolk paste is fine and even.
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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.)
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Take one third of the meringue and egg yolk paste and mix well.
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Then pour it into the remaining meringue and stir again to mix evenly.
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Add the coffee liquid in step one to the mixing plate.
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Just stir it for a while. (No need to mix thoroughly)
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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.
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After being out of the oven, let it cool and release it from the mold.
Nutrition Facts
calories | 263 calories |
carbohydrate | 29 g |
cholesterol | 20 mg |
fat | 15 g |
fiber | 1.3 g |
protein | 4.3 g |
saturatedFat | 3.7 g |
sodium | 221 mg |
sugar | 5.6 g |
transFat | 0 g |
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