Coffee Chiffon Cake

Ingredients:

1and 1/2 tbsps instant coffee powder (10g) you can make it 2 tbsps if you want a more strong coffee flavor

1 tbsp hot water (15ml)

5 egg yolks

1/4 cup sugar (50g)

1/4 cup oil (60ml)

1 tsp vanilla (5ml)

1/4 cup milk (60ml)

1 cup cake flour (100g)

1 tsp baking powder (5g)

1/2 tsp salt (3g)

5 egg whites

1 tsp white vinegar 

1/2 cup sugar (100g)

Method: 

Mix the ingredients one at a time starting from the top until after adding 1/2tsp salt. Stop. Leave mixture aside. 

Using a mixer with a whisk attachment, whisk 5 egg whites, vinegar and sugar until medium peaks. Mix one spoonful of egg whites into the egg yolk mixture folding the egg whites. Then pour the entire bowl into the egg whites. Fold evenly not to deflate the egg whites. 

Pour into angel cake pan. Knock it a few times. 

Bake in 350 oven for 35 minutes. Cool upside down.