COFFEE CHIFFON CAKE...

 Dust with sifted icing sugar if you prefer...

COFFEE CHIFFON CAKE

adapted from :    thedomesticgoddesswannabe...

Ingredients :

5  egg  yolks grade A/B ( I used grade B 60 gm each with shell)

83  ml  fresh milk

2 1/2  tbsp  instant coffee

75  ml  oil

33  gm  caster sugar

117  gm  cake flour

1  tsp  baking powder

5  egg  whites  (grade A/B)

83  gm  caster sugar

1/2  tsp  cream of tartar

Directions :

1.  Before baking, prepare the coffee mixture by bringing the milk almost to a boil in a saucepan/pot.  (You will see tiny bubbles at the edges of the saucepan/pot).  Dissolve the instant coffee in the milk, stir well  and allow this mixture to cool before using.

2.  In a mixing bowl, beat the egg yolks and sugar (33 gm) until the mixture turns a lighter shade.

3.  Into this, add the oil and continue to beat until the oil has been incorporated into the mixture.

4.  Add the coffee/milk mixture.  Mix until combined.

5.  Fold in the sifted dry ingredients.  Set this aside.

6.  In a clean mixing bowl, whisk the egg whites until foamy.  Add the cream of tartar and continue whisking until soft peaks form.

7.  Gradually add the sugar (83 gm), whisking all the while until stiff peaks form.

8.  Transfer 1/3 of the meringue into the yolk mixture.  Beat it in.  This will lighten the mixture.

9.  Gently fold in the remaining meringue in two batches until no white streaks remain.

10.  Pour the batter into a 21 cm UNGREASED tube pan.  Drop the pan from a height of about 10 cm to remove any large air bubbles.

11.  Bake this in a preheated oven at 160'C for about 45 minutes until done.  If the top becomes too brown, place a piece of aluminium foil over the pan and continue baking.

12.  When baked, immediately invert the pan until the cake is completely cool before unmoulding.  Cut and serve the cake...ENJOY!!!!