Oil-free coffee chiffon cake

Overview

Chiffon Cake is the transliteration of English Chiffon Cake. The egg whites need to be beaten into a fine foam to provide enough air to support the volume of the cake. It has a puffy texture, high moisture content, light and not greasy taste, and a moist and tender texture. It is currently one of the most popular cakes. We usually bake chiffon cakes using anodized aluminum molds. Such materials are conducive to the climbing of the cake batter. The baked cakes have height, good rising effect, and a very light and delicate taste. In fact, as long as the temperature is controlled well, you can bake chiffon cakes with good height and taste using non-stick molds.

Tags

• baking
• children
• breakfast
• fast food
• egg
• hot water
• instant coffee
• low gluten flour
• soft white sugar

Ingredients

Steps

1. 1 Prepare the cake ingredients, dissolve the instant coffee with hot water, and 3 60g shelled eggs

   

2. 2 Separate the egg white and egg yolk, and put the egg white into a basin without oil and water

   

3. 3 After beating the egg yolks, pour in the coffee solution and mix evenly

   

4. 4 Sift in flour

   

5. 5 Stir evenly until the batter becomes thick and dripping quickly. This is the egg yolk paste

   

6. 6 Use an electric whisk to beat the egg whites into rough foam, then pour in 20 grams of sugar and continue beating at medium-high speed

   

7. 7 When it forms a fine white foam, add 20 grams of sugar and continue beating at medium-high speed

   

8. 8 When obvious lines can be formed, add the remaining 20 grams of sugar and beat at medium speed

   

9. 9 When you feel some resistance in your hand, lift the whisk and the egg whites take on a slightly shorter, pointed shape. The beating is over. This is the egg white paste

   

10. 10 Fold one-third of the egg white batter into the egg yolk batter; at this time, the oven begins to preheat to 120 degrees

    

11. 11 Mix evenly by stirring, then pour it back into the protein paste basin

    

12. 12 Continue to stir and mix evenly until it becomes a fine and shiny cake batter

    

13. 13 Pour the cake batter into a 6-inch non-stick hollow mold and shake it a few times to release big bubbles

    

14. 14 Place the mold in the baking pan and place it in the middle and lower racks of the preheated oven at 120 degrees, with upper and lower heat for about 70 minutes

    

15. 15 After taking it out of the oven, lightly shake it a few times to release excess heat from the cake

    

16. 16 Take a wine bottle and insert it into the hollow chimney, let the cake cool naturally and then unmold it

    

17. 17 Although it is a non-stick mold, the height is still quite good

    

18. 18 Cut into pieces and eat

    

19. 19 The organization is very delicate