Hazelnut Coffee Chiffon Cake

Ingredients :

(A)

4 egg yolk
50gm sugar
1/8tspn salt
40ml corn oil
60ml milk
80gm superfine flour
1/2 tspn baking powder

- mix corn oil and milk together, leave aside.
- mix baking powder into flour, leave aside.
- whisk egg yolk, salt and sugar till fluffy.
- add in flour mixture little by little, whisk in low speed.
- alternately add in milk mixture untill complete the whole process.

(B)

5 egg white
40gm sugar
1/4 tspn cream of tartar

- whisk egg white, sugar and cream of tartar untill formy.

(C)

1 tube instant 3 in 1 hazelnut coffee mix + 2tbsp water (mix well)
1 tbps ground hazelnut

Method :

- fold in mixture (B) into (A) slowly.

- pour 2/3 batter into the baking tray.
- add in ingredient (C) to 1/3 remaining batter and mix well, then pour into baking tray.
- bake at 175'C for 35 to 40mins.
- turn the cake tray up side down, once remove it from oven.

This homemade chiffon cake texture is more or like japanese cotton cake. It is really soft, fluffy and moist; unlike those I bought from cake store and supermarket.