Making Mocha Chiffon Cake
* 18cm diameter chiffon cake mold.
4 serving
Within 60 minutes
효썸
Ingredients
  • egg
    4ea
  • Sugar
    40g
  • Cooking oil
    45g
  • Milk
    45g
  • instant coffee
    5~6g
  • Soft flour
    90g
  • Baking powder
    3g
  • egg
    4ea
  • Sugar
    40g
Video
Cooking Steps
STEP 1/14
Combine instant coffee with pre-heated milk.
STEP 2/14
In a bowl, combine the yolk and sugar until smooth.
STEP 3/14
Add cooking oil and mix well.
STEP 4/14
Add coffee milk and mix evenly.
STEP 5/14
Add the powder and mix until no powder is visible.
STEP 6/14
In another bowl, whisk tightly, dividing the whites and adding the sugar twice.
STEP 7/14
Divide the meringue by 1/3 into the yolk mixture and mix as if it is split.
STEP 8/14
Sprinkle a 18cm diameter chiffon cake pan with plenty of water.
STEP 9/14
Place the dough in a mold and mix it with chopsticks in circles 2 to 3 to clean up the bubbles.
STEP 10/14
Bake at 170 for 25 to 30 minutes.
STEP 11/14
Turn it upside down as soon as you remove it from the oven and cool it down.
STEP 12/14
After cooling completely, remove the mold.
First, press down from top to bottom to separate the edges.
STEP 13/14
Press down on the side to separate the remaining frame.
STEP 14/14
The end
Cooking review
5.00
score
  • 293*****
    score
    Thank you! I made it deliciously
    2019-02-23 00:13
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