Coffee Chiffon Cake

• 5 grams Instant coffee
• 20 grams Milk
• 80 grams Cake flour
• 3 grams Baking powder
• 3 Egg yolks
• 50 grams Granulated sugar
• 30 grams Vegetable oil
• 4 Egg whites (well chilled)
• 30 grams Granulated sugar

1. Microwave the milk for about 20 seconds, and dissolve the coffee.
2. Sift the ingredients.
3. Add Step 1, Step 2, and other ingredients for egg yolk batter, and mix well with a whisk.
4. It's a sticky and thick batter.
5. Making meringue: Add the egg whites into a different bowl.
6. Add the sugar in 2 batches while mixing with a hand mixer at high speed.
7. The meringue shouldn't drop out of the bowl when you put it up side down.
8. Add 1/3 of the meringue into the Step 3 egg yolk batter, and mix slowly with the whisk.
9. It's ok if the mixture is not blended in and has some white parts.
10. Return the mixture into the Step 4 bowl with the meringue, and fold in by scooping up the batter from the bottom of the bowl.
11. When all the white parts are gone, it's good.
12. Pour into the mold.
13. The mixture forms ribbons and stays for a little while.
14. Gently drop it on the counter 2 ~ 3 times.
15. Go around the circle 2 ~ 3 times with chopsticks to remove air bubbles.
16. Bake in the oven preheated to 170C for 30 ~ 35 minutes.
17. When baked, flip right away.
18. Put onto a bottle or something, and let it cool completely for 2 ~ 3 hours.
19. Remove from the mold with a knife or hands.
20. It's fluffy.

coffee, milk, flour, baking powder, egg yolks, sugar, vegetable oil, egg whites, sugar

Taken from cookpad.com/us/recipes/145354-coffee-chiffon-cake (may not work)