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Here are the ingridients that are needed to prepare a yummy Coffee Marble Chiffon Cake:
- Take 4 large of Egg yolk.
- Take 5 large of Egg whites.
- Take 100 grams of Cake flour.
- You need 80 grams of Granulated sugar.
- Prepare 45 ml of Milk (water).
- Provide 40 ml of Vegetable oil.
- Provide 2 tbsp of ●Instant coffee.
- Use 2 tsp of ●Hot water.
- Take 1 tsp of ●Coffee liqueur (or hot water as substitute).
Done with the ingridients? Here are the instructions on preparing Coffee Marble Chiffon Cake:
- Coffee liquid: Mix the ● ingredients and once dissolved, transfer the liquid into a bowl and set aside. Sift the cake flour. Preheat the oven to 170℃..
- Separate the eggs into yolks and whites. Beat the egg whites while gradually adding in half of the sugar, and once formed into a firm meringue, chill in the fridge..
- Add the rest of the sugar into the bowl containing the egg yolks, and whisk until white and thick. Add milk and vegetable oil..
- Sift the flour you sifted in step 1 again into the bowl with the yolks, and mix well so that there are no lumps..
- Fold in 1/3 of the meringue from step 2 to the yolk-flour mixture from step 4. Add another 1/3 of the meringue and mix together..
- Transfer the batter to the bowl that held the meringue, and mix the batter using a cut-and-fold motion, to leave as much of the air in the meringue as possible..
- Put 2 ladles full of the batter from step 6 to the bowl with the coffee liquid from step 1, and mix lightly..
- Pour in the mixture from step 7 into the batter from step 6, and mix as if scooping up the batter from the bottom while spinning the bowl, about 3 times..
- Pour the batter into the chiffon cake mold. While holding the middle of the mold, gently tap the mold against the kitchen counter twice to remove any large air bubbles..
- Set the baking time for 30 minutes. First, bake for about 20 minutes at 170℃. Make 4 to 5 cuts in the surface with a serrated bread knife..
- Reduce the temperature to 160℃ and bake for 10 minutes (or you can just keep baking at 170℃). If a skewer inserted into the cake comes out clean, it's done..
- Remove the cake from the oven and invert it on top of a mug or cup, and wait until it is cooled fully. If you try to take it out of the mold while it's still hot, it will fall apart..
- When the cake has cooled down, cut around it with a cake knife to separate it from the mold. Separate the cake from the center part with a bamboo skewer..
- Invert onto a plate to unmold, and it's done..
- It'll look like this when cut..
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