Coffee Chiffon Cake with Cocoa layering ~ 咖啡戚风蛋糕

This is a very soft and light chiffon cake and I used a combination of coffee and cocoa. The flavours do blend well and complemented each other and it's perfect to serve this to guests or to enjoy at any time of the day.

Coffee Chiffon Cake with Cocoa layering ~ 咖啡戚风蛋糕
Ingredients
(A)
70 gm plain flour
10 gm coffee granules
5 large egg yolks
20 gm caster sugar
70 ml hot water
60 ml canola oil
Cocoa powder

(B)
90 gm caster sugar
10 gm cornflour
5 large egg whites

Method

Sift plain flour, twice, set aside.
Mix coffee granules with 70 ml hot water, set aside to cool.
Beat egg yolks with sugar, then add in oil and coffee. Sift in flour and mix well, set aside.
Combine caster sugar with cornflour.
In a clean bowl, beat egg whites till foamy, add in half cornflour mixture, then gradually add in the balance. Beat till stiff peaks but not dry.
Fold 1/3 of egg whites into the egg yolk batter, then pour this into the remaining egg whites.
Scoop 1/3 batter into an ungreased 23 cm chiffon pan, then sieve in a layer of cocoa powder, cover with batter and sieve in another layer of cocoa powder, top up with the remaining batter.
Tap the pan on the kitchen top to expel air bubbles.
Bake in a preheated oven @ 170 deg.C for 45 to 50 mins. till golden brown. Test with a skewer till it comes out clean. Remove the pan from the oven and invert immediately to cool completely before unmoulding by hand.

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