Coffee Chiffon Cake
Image Credit : gigarecipes
Ingredients
- 50 g Low gluten flour
- 17 g Instant coffee
- 33 g Hot water
- 3 nos Eggs
- 60 g Soft sugar
Instructions
- Melt the instant coffee using hot water; separate egg yolk and egg white, and pour the egg white into a bowl.
- Next, add the egg yolks, coffee mixture and mix well. Then sift the flour. Mix until the batter turn into dripping texture.
- Add sugar in 3 batches until stiff peaks forms.
- Then take ? of the protein paste and add it to the egg yolk paste, mix well and pour it back into the protein paste bowl.
- Finally, pour the cake batter into a 6-inch mold, and then bake into the preheated oven at 120 degrees for about 70 minutes!