Mocha Chiffon Cake by Yvonne Mah

(makes one 23cm chiffon tin)
6 Egg yolk
30g Sugar
120ml Coffee (1 packet of Nescafe 3-in-1 Coffee + 1-1.5 tbsp Hershey's unsweetened cocoa powder + Hot water)
60g Vegetable Oil
120g Cake Flour, sifted

7 Egg white
1/2 tsp Cream of Tartar
80g Sugar

1. Preheat oven to 170C.
2. Whisk egg yolk and sugar until pale and fluffy, doubled in size.
3. Gradually add in coffee and vegetable oil. Mix well.
4. Sift cake flour twice and add into egg yolk mixture. Mix until just combined and set aside.
5. Beat egg whites until frothy, add in Cream of Tartar and beat until soft peak. Add in sugar gradually and beat until stiff peak.
6. Gently fold in meringue to the egg yolk batter in 3 batches.
7. Pour the batter into a clean ungreased chiffon tin. Lightly bang the tin on the tabletop to release air bubbles. Bake in preheated oven for 50-60 mins (depending on your oven).
8. Invert the tin immediately and unmould only when the cake is completely cooled.

Happy Baking!