8 inch coffee chiffon
Overview
I personally prefer dark coffee and bitter coffee, so the Qifeng variety naturally has the taste of cocoa, and is the first choice. Nowadays, everyone likes to use chiffon as the base for cakes. It is delicate and light, not heavy, and has a light taste. It is very suitable to be spread with cream. Today I will present you with this dessert. In fact, it is also very good to clear the mouth just like this!
Tags
Ingredients
Steps
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Egg whites and lemon juice
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Mix corn starch and fine sugar, preheat oven to 165 degrees
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Beat the egg whites with an electric egg beater at low speed until fine bubbles form. While beating, slowly add the sugar into the egg whites, which can be divided into three times. At this time, you can speed up from gear 1 to gear 3, and then to gear 5.
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Lift the egg beater and the egg whites in the bowl will appear like drooping curves
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Use a spatula to spread the meringue on the edge of the basin into the center
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Beat the meringue in the middle evenly at low speed. Lift the whisk to form a small curved hook, but not into dry peaks. Set the meringue aside
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Egg yolks, oil and sugar
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Use an electric whisk to mix the ingredients in 7, add the coffee liquid, and stir to combine
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Sift in the mixture of low flour and cocoa powder, beat it a few times with the head of a whisk, turn the whisk to level 1, and mix the ingredients thoroughly
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Use a spatula to press the powder particles in the egg yolk paste evenly to make an egg yolk paste
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Use a hand whisk to beat the meringue set aside for a few times until it is smooth, then pull out the curved hook
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Mix the meringue and egg yolk paste, pour it into an 8-inch mold, break the mold to remove large bubbles, and place in a preheated oven at 155 degrees for 60 minutes
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Remove the cake from the oven, flip it out of the mold, turn it upside down on a wire rack, and let cool.
