Mocha coffee cake

Overview

I like the taste of mocha and prefer to use it to make cakes

Melt mocha coffee powder into 50 grams of warm milk and prepare other ingredients
Separate 3 egg whites and yolks into 2 oil-free and water-free containers
Heat the corn oil until bubbling, quickly pour in the sifted cake flour, stir quickly and remove from the heat, add milk coffee liquid and stir evenly;
Add the egg yolks in portions and mix well, one at a time, mix well before adding the next one
Finally add a whole egg and stir into a uniform egg yolk paste
Mix fine sugar and cornstarch evenly, add to the egg whites in 3 batches, beat the meringue until it has firm peaks
Take 1/3 of the meringue and egg yolk paste and mix evenly,
Pour the evenly mixed batter into the remaining meringue and continue to stir evenly
Pour the mixed batter into the mold
Place in the middle rack of the oven at 160 degrees for 15 minutes (preheat the oven to 160 degrees in advance)
After baking, immediately take out the mold and turn the cake upside down