Coffee Chiffon Cake

I wanted to bake orange chiffon cake but I was a little lazy to squeeze out the orange juice, hence.. I looked for an easier version of chiffon cake, Coffee chiffon cake that uses instant coffee mix, 3in1.

All I can say that this recipe is great! The chiffon cake turn out to be so spongy and fluffy and yummm!

 

Baking in the oven!

 

After removed from the oven, I turned it upside down and once cooled, I removed the container and here you go!! 

 

The taste was so good, and baby boy loves it!

Here's the recipe from Table for 2

Ingredients:

A)
5 egg yolks
85 gm corn oil
115 ml hot milk
1 1/2 Tbsp instant Nescafe Gold
120gm sugar
150gm flour
1 tsp baking powder

B)
5 egg whites
1/8 tsp cream of tartar
90gm sugar

Method:

1. Dissolve coffee powder in hot milk. Leave to cool down.
2. Preheat oven to 180C.
3. Combine milk with the rest of ingredients (A) until it becomes a smooth paste.
4. Beat egg whites until frothy. Add in cream of tartar and beat until soft peaks.
5. Add in sugar bit by bit and beat egg whites until stiff.
6. Put in 1/4 of egg whites into (3) and fold to combine.
7. Repeat step 6.
8. Pour (7) into remaining egg whites and fold to combine well.
9. Pour batter into clean ungreased tube pan. Lightly shake pan left and right to level the cake.
10. Bake at 170C for 40 minutes.
11. Immediately remove from oven and turn cake upside down on table. (cake will sink if not done fast)
12. Leave cake to cool completely before dislodging from pan using a flat knife. Cut with a sharp knife.