咖啡戚风蛋糕 Coffee Chiffon Cake

咖啡粉 coffee powder 1 tbsp
热水 boiling water 1 tbsp
咖啡精 coffee liqueur 1 tbsp
蛋黄 egg yolks 5
细砂糖 sugar 50g
玉米油 corn oil 50g
牛奶 milk 100g
低粉 self- raising flour 150g
蛋白 egg whites 5
细砂糖 sugar 100g (喜甜者可加50g细砂糖)
(more sweetness add 50g sugar)
Mix well the coffee power and boiling water and set aside.
Whisk the egg yolks and sugar until thick and fluffy, add corn oil and mix well,
add milk and mix well
Stir in the coffee mixture, coffee liqueur and mix until combined
Add the sifted flour, gently stir until all the flour incorporated, the mixture should be thick and smooth
Whip egg whites on medium speed until it starts to turn frothy, add sugar bit a bit by 3 times, and continue to whip until stiff peaks form.
Gently pour the batter into the 22cm tube pan from one position.Then give the pan a few taps on the counter to minimise air pockets in the batter.
Bake in the preheated oven 150 °C 45 minutes
Then turn 180 °C 10 minutes
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[@Firuzehsimplerecipe]

Very delicious