Espresso Chiffon Cake
Ingredients:
cake flour 1 cup corn flour 1/4 cup
Eggs-8 large.. (separate egg white/ yolk ) set aside with 2 different bowls
Sugar 80-100gm fresh milk100 ml
Corn oil or grape seed oil-1/4 cup
Espresso coffee powder - 1/4 cup
STEPS :
1. Pre-heat oven to 300° F
2. Prepare a clean tube pan ( 9 inch)
3. a- yellow team….
..Whisk egg yolk, sugar till smooth ,
4. Add oil and whisk
5. Add coffee powder and whisk
6. Add sieved flour, and fold lightly into mixture
7. b- white team
..Whisk whites at low speed till foamy,
8. Add salt and beat at high speed till bubbles ….
9. Gradually add sugar and beat till just before soft peaks.
10 . Fold whites into batter 1/3 at a time, and fold lightly .
11 .Pour batter into cake pan and tap the pan on the counter to release air bubbles.
12 .Bake 55-60 mins in a preheated oven 300 F.
13 .Use a skewer inserted into the center of the cake come out clean, then it is ready to remove out from oven.
14 .Let the cake completely cool down in the pan upside down on the rack before removing from the pan
