Coffee Chiffon Cake

Ingredients:
A) 150ml Hot water
1 tbsp Coffee powder (instant)
3/4 tbsp Cocoa powder
80ml Corn oil
mix well leave to cool then add corn oil, stir well

B) 4 Egg yolks
120g Sugar
1 tsp Coffee oil or mocca paste
170g Hongkong flour – sift
1 1/4 tsp DA Baking powder – sift
1/4 tsp Salt

C) 6 Egg whites
80g Sugar
1/2tsp Cream of tartar

Method:

• In a large bowl add (B) – egg yolks, sugar, coffee oil mix with a hand whisk till sugar dissolved.
• Add in (A) – coffee liquid, mix well and lastly add in the sifted flour and salt- blend well.
• Whisk (C) to a peak form and use hand to fold into the eggs mixture.
• Pour into chiffon 3 mini mould and bake at 160C for about 1 hour.
• For the last 5 mins, switch the oven to lower grill.
• Turn the mould upside down and leave to cool.

note: large mould 9″ – bake for about 1 hour 20 mins.