Wednesday, July 17, 2019


adapted from :

Ingredients :

2  tbsp.  instant coffee granules
1  tsp.  hot water
70  gm  cake flour
4  egg  yolks  (large)
50  ml  King Rice bran oil or corn oil
50  ml  milk
Pinch of salt
4  egg  whites  (large)
65  gm  granulated sugar

Methods :

Preheat oven to 180'C.
Mix the coffee granules with hot water, set aside.
Sift the flour and set aside.
Whisk the egg yolks until smooth, add the rice bran oil, milk and mix to combine.
Put the sifted flour and pinch of salt into the bowl.  Whisk to combine.
Beat the egg whites until foamy, then add the sugar gradually.  Beat until firm peaks form.
Whisk 1/3 of the meringues into the egg yolk mixture.  Then fold in the rest of the meringue in 2 additions.
Pour the coffee mixture into the bowl, fold to lightly mix it.
Pour the batter into 17 cm or 20 cm ungreased chiffon pan.
Create a marble effect with a bamboo stick.  Tap lightly to remove large air bubbles.
Bake for 25 - 30 minutes.
Remove from the oven, let it cool upside down.  Unmold from the pan.

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