Moist Mocha Chiffon Cake
It's a soft and moist mocha chiffon cake.
3 serving
Within 120 minutes
웅이맘
Ingredients
  • Eggs
    3ea
  • Sugar
    25g
  • egg
    3ea
  • Sugar
    45g
  • canola oil
    50ml
  • Water
    35ml
  • Soft flour
    80g
  • Espresso
    15ml
Cooking Steps
STEP 1/6
Add sugar to the yolk and mix until smooth. Add canola oil and water one at a time and mix well.
STEP 2/6
Put the espresso capsule in Dolce Gusto and extract the espresso. Mix 15ml of espresso in the dough.
STEP 3/6
Add the twice sifted flour and mix well with a whisk until the powder is gone. Mix the whites of the meringue lightly with a whisk first, and then add the sugar in two or three times. Foam until hard horns stand.
STEP 4/6
Divide the meringue into the dough 2 times and mix well so that the dough does not collapse. Spray the door with a sprayer on the chiffon mold and pour the dough.
Bake in a preheated 170 oven for 35 to 40 minutes. (The temperature and time vary depending on the specifications of each oven.)
STEP 5/6
Turn the baked chiffon cake over the cup and let it cool.
STEP 6/6
I just lightly sprayed sugar powder.
Cooking review
5.00
score
  • jin*****
    score
    Woong's mom, it's really good!Thank you for the recipe^^
    2017-06-09 14:05
  • 510*****
    score
    I made it because I thought of a chiffon that I can make without butter or ingredients Why do I always smell a bit fishyBut it was delicious!!
    2015-11-01 00:15
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