Cooking Steps

1. 

   Step1:Put instant coffee powder in a bowl.

2. 

   Step2:Add boiling water and stir evenly. Let cool for standby.

3. 

   Step3:Separate the egg white and yolk.

4. 

   Step4:Add 15g of sugar to the yolk.

5. 

   Step5:Beat evenly with a hand beater.

6. 

   Step6:Add cool coffee and corn oil.

7. 

   Step7:Beat until the yolk, coffee and corn oil blend.

8. 

   Step8:Sift in the low gluten flour.

9. 

   Step9:Use the hand beater to stir back and forth in a zigzag manner (remember not to stir in a circle to avoid cramping). Until there is no dry powder and no particles. The ingredients are completely integrated. Put it aside for use.

10. 

    Step10:Add lemon juice to the egg white. Use the electric beater to beat the egg white at a low speed until it is thick and bubbly.

11. 

    Step11:Add 20g granulated sugar. Spread to foam at low speed.

12. 

    Step12:Add 20g of fine sugar for the second time. Whisk it at high speed until the eggbeater is lifted. You can see that the sharp corner in the eggbeater has a longer retention time.

13. 

    Step13:Finally, add the remaining 20g of fine sugar. Whisk it at high speed until you lift the eggbeater. The sharp corners of the eggbeater are firm and upright.

14. 

    Step14:Divide the egg white into three parts. Take the middle third and add it into the coffee yolk paste. Mix well with the silica gel scraper.

15. 

    Step15:Pour the mixed coffee yolk paste back into the remaining two-thirds of the protein. Continue to mix evenly. Preheat the upper and lower tubes of the oven at 160 ℃.

16. 

    Step16:Prepare the 8-inch Qifeng cake mold. Pour the mixed cake paste into the mold slowly from the middle. After pouring, drop it vertically from a high place and shake out big bubbles. Put it into the preheated oven. Bake for 45 minutes at 160 degrees in the upper and lower tubes.

17. 

    Step17:It's a cake that's been baked for 25 minutes. It's very long and doesn't crack.

18. 

    Step18:It's time. Take out the cake from the oven. Drop it vertically and shake it out. Put it on the air line and cool it thoroughly before demoulding.

19. 

    Step19:The sweet cake smells of coffee.

20. 

    Step20:It fills the room with the smell of coffee cake.

21. 

    Step21:A beautiful picture.

22. 

    Step22:Cut it open and look inside the cake.

23. 

    Step23:Delicate organization, soft and elastic.

24. 

    Step24:Here comes your afternoon tea.

25. 

    Step25:Afternoon tea with endless aftertaste.