Recipe Ingredient
- 5 eggs, separated
- 150g castor sugar
- 1 tbsp instant coffee granules
- 5 tbsp water
- 4 tbsp corn oil
- 120g self-raising flour
- 1/2 tsp cream of tartar
Instructions
- Dissolve instant coffee granules in water. Set aside.
- Whisk egg yolks and half of the castor sugar until light and fluffy. The mixture should hold a trail of the whisk for a few seconds. Beat in coffee mixture and corn oil. Lightly mix in self-raising flour.
- In a separate clean bowl, whisk the egg whites, cream of tartar and remaining sugar until fluffy and stiff.
- Gently fold egg yolk mixture into the egg whites until well blended. Turn the mixture into an ungreased 20cm chiffon cake pan.
- Bake in preheated oven at 180°C for about 30-35 minutes or until cake is golden brown and well risen.
- Invert the pan and let the cake cool completely. Ease the cake away from the sides of the pan and around the base with a palette knife.
