Coffee Kahlua Chiffon Cake 咖啡戚风蛋糕

• 4 egg yolks used 60g egg with shell
• 60 g caster sugar
• 50 ml hot milk
• 2 tbsp instant coffee granules
• 1/2 tbsp Kahlua liqueuer
• 1/2 tsp vanilla extract
• 40 ml corn oil
• 60 g cake flour/plain flour
• 20 g corn flour (starch)
• 1 tbsp cocoa powder

Meringue

• 4 egg whites
• 50 g caster sugar

• Preheat oven temperature to 160 deg C. Sift cake flour and corn flour into a bowl, mix well and set aside.
• Heat up milk to a boil, add instant coffee and stir well and leave to cool. Then mix with kahlua liqueuer and vanilla extract.
• Combine egg yolks and sugar in another bowl, mix well with a hand whisk. Add coffee mixture,  mix well followed by corn oil and blend well. Sieve in flour mixture again and stir well till combined.
• Make meringue – Beat egg whites until foamy with an electric mixer. Add sugar in 3 separate rounds beat until egg whites are glossy, with stiff peaks.
• Fold ⅓ of egg whites into the coffee batter with a rubber spatula. Then pour in the remaining egg whites, gently fold the mixture until just combined.
• Pour batter in a 17cm chiffon pan and bake in preheated oven for about 40 minutes. Invert the cake pan immediately on a wire rack to cool completely before removing the cake from pan.