【Ingredients】:

Eggs: 4

sugar: 55 grams

coffee liquid: 75 grams (instant decaffeinated black coffee: 4.5 grams, rinse with boiling water) 

Corn oil: 40 grams

low-gluten flour: 100 grams

【Steps】:

1. Put the coffee powder into the basin, add boiling water, mix well, and let cool；

2. Separate the egg yolk and egg white for later use；

3. Add corn oil to the coffee liquid and mix well with a manual whisk；

4. Sift in low-gluten flour, and stir with a manual whisk until there is no dry powder；

5. Add egg yolk, mix well in the same way, set aside for later use；

6. Whisk the egg whites, add white sugar in three times, and the egg whites sent to the front of the whisk are like small hooks；

7. Put one-third of the egg whites in the egg yolk bowl, stir evenly, then pour back into the remaining egg whites bowl, and stir evenly；

8. Pour into a 7-inch hollow chiffon mold, preheat the oven in advance, 150℃ / 300℉, bake the middle layer, 55 minutes；

9. After baking, shake the mold lightly, then hold it upside down and let it cool before demolding.