Coffee chiffon

Overview

There is also a small bag of coffee powder that I don’t want to drink anymore, so I just saved it for making cakes. I used to like to put a banana in when roasting coffee chiffon, so I didn’t put it in and just tried this pure taste. My husband likes it more with its slightly bitter and light fragrance. The cake has a good texture, no big bubbles, and is delicate and soft.

Tags

• baking
• children
• afternoon tea
• chiffon cake
• birthday
• cake mix
• corn oil
• egg
• hot water
• white sugar
• coffee

Ingredients

Steps

1. 1 Prepare the required materials

   

2. 2 Pour the coffee powder into boiling water and let it cool

   

3. 3 Separate the yolk and white from the eggs, mix the yolk and corn oil and beat

   

4. 4 Add the cooled coffee liquid and mix well

   

5. 5 Add cake flour, if it is ordinary flour, sift it

   

6. 6 Mix lightly and quickly until there is no dry powder and the batter should be fine

   

7. 7 Add the egg whites to the sugar in two batches and beat until stiff peaks

   

8. 8 Take half of the egg whites and mix them with the coffee egg yolk batter

   

9. 9 Then add the remaining egg whites and mix well

   

10. 10 The mixed cake batter is very fine and shiny

    

11. 11 Pour into the cake mold and put in the second layer of the oven at 150 degrees for 30 minutes

    

12. 12 After taking it out of the oven, turn it upside down and let it cool before demolding

    

13. 13 It’s very comfortable to eat with some yogurt and fruits. It’s great for breakfast and afternoon dishes