Material preparation
- Measure liquid ingredients in one bowl
- Measure like sugar and salt for yolk
- Measure the flour and baking powder together
- pre-heat eggs and milk at room temperature

- Spray water with a nebulizer and turn the seat upside down to ensure it is well removed from the mold
Tip. If you don't turn it upside down, the stagnant water can turn into steam and the bottom can float and bake the cake in a concave shape.
Separate the yolk and white into a bowl
Tip. The egg yolk should never go in the egg white. If there's yolk in it, the meringue won't come up.

- Sift flour and baking powder twice
- Preheat the oven to 170 degrees
- Whisk the yolk
- Add liquid ingredients and mix until sugar is completely dissolved
- Mixing the ingredients of the powder

- Use a hand mixer to warm up the whites of your eyes
- When the surface turns into foam, add sugar and put 90% of the meringue
Tip. Put the horn on the tip of the whisk until it bends.

- Mix the meringue 3 times in the yolk mixture
Tip. Mix quickly so that the meringue doesn't turn off.
- Panning in a prepared frame
- stirring dough with chopsticks
Tip. Stir in a whirl to remove the air inside.

- Bake in preheated oven for 30-35 minutes
Tip. Heat conductivity is different for each oven, so please adjust the temperature and time. When you poke the dough with a pointy stick like a skewer, if the dough doesn't come out, it's all cooked.
- Remove from oven and turn over cup to cool
Tip. Unlike regular cakes, chiffon cakes need to be turned upside down and cooled to prevent the cake from collapsing.
- Allow to cool completely and remove from mold

If you press the edge with your palm and lift the floor, it'll separate. It doesn't get crushed even if you press it with your hands, so press it boldly with confidence.
- If you put it on the side and press it against the pillar with your palm, you can easily separate the floor.

The bottom is the top of the cake.
- Mix and prepare syrup ingredients
- Whipping whipped cream with sugar
The condition is like meringue.

- Split the sheet into three pieces
- Spread syrup and whipped cream on the sheet

It's in the order of sheet-syrup-fresh cream-sheet-sheet-fresh cream-sheet-fresh cream.
One spatula is enough for each whipped cream.
- Icing the sides
At first, just cover the surface.
It's also called aval icing, so if you apply it thinly, you can prevent the sheet powder from getting on the surface.
- Add the next cream to make it smooth and icing as thick as you want
I made it thin.
- If you put a spatula in the middle of the top and spin the wheel, it will be organized naturally. Lastly, please organize the cream on the top and the surface.

- Mix until the coffee is completely melted
- The side pattern is covered with a spatula and icing the top, drop it in the middle, put the spatula end, and turn the wheel to form a pattern.

If you decorate it with chocolate in the shape of nuts or coffee beans, mocha chiffon cake is done!