How to make coffee chiffon cake (eight inches)

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  1.Prepare all the materials

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  2.Put the egg whites and egg yolks separately into two water-free and oil-free basins

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  3.Add milk, corn oil and sugar to the egg yolks and mix well

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  4.Sift together low-gluten flour and coffee powder, sift in twice, mix well each time and then sift in the next time

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  5.Mixed egg yolk paste

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  6.Add white vinegar to egg whites and beat until coarsely foamed

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  7.Add white sugar in three batches

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  8. Beat until stiff foam , lift the whisk and there will be a small sharp corner, which is the meringue

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  9.Pour one-third of the egg whites into the egg yolk batter, mix up and down or stir evenly

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  10.Pour the mixed egg yolk paste back into the egg whites, mix up and down or stir evenly

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  11.Mixed cake batter

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  12. Preheat the oven to 90 degrees and lower the heat to 120 degrees.Pour the cake batter into an eight-inch mold.Use a spatula to smooth the surface.Hold the mold with your hand and shake it hard a few times to knock out the big bubbles..

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  13.Put it in the preheated oven and heat it to 90 degrees.Lower the heat to 120 degrees and lower the layer for 60 minutes

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  14. Take it immediately after baking Take it out and give it a shake, then turn it upside down on a baking sheet to cool before unmoulding

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  15.Finished product picture