Coffee Chiffon Cake

Ingredients:

4 egg whites
7 tbsp sugar
1/4 tsp cream of tartar (optional)

60 mL milk/water with 8 tbsp instant coffee (I used orzo coffee)
7 tbsp sugar
50 mL vegetable oil
4 egg yolks

120 mL cake flour
2 tbsp corn flour
1/2 tsp baking powder (optional)

Method:

Preheat oven to 170 °C.

In a bowl, combine together flours and baking powder; set aside.

In a large bowl, whisk egg whites and cream of tartar till frothy; gradually add-in sugar and continue whisking till stiff peaks form (I always whisk egg whites first because I use the same whisk for egg yolks mixture later without washing); set aside.

In a cup of warm milk, dissolve-in instant coffee and sugar; set aside.

In another large bowl, whisk egg yolk till pale and glossy.

Stir-in oil and coffee solution, continue whisking till batter is fully incorporated.

Fold-in flours mixtures, stir-well to form homogeneous batter.

Gradually and gently, fold the egg whites mixture into the egg yolks batter.

Pour batter into an non-grease chiffon pan (6 inches) and bake for 45 minutes or until a toothpick inserted into the middle of cake comes out clean.

Remove from oven and immediately invert the chiffon pan to cool on a lifted wire rack.

Leave to stand for at least 10 minutes or till the cake shrinks all over from pan walls.

With a flexible thin knife or spatula, loose cake from pan and transfer it from pan onto wire rack; let cool completely before cut into serving size.