Coffee Chiffon Cake Recipe

Separate egg whites

Separating egg yolks

Add corn oil and milk to the egg yolks and mix with a hand whisk until emulsified.

Sift in the cake flour and coffee powder, and mix well in a Z-shape.

Add two drops of lemon juice to the egg whites and beat at high speed until bubbles appear as shown in the picture.

Add granulated sugar and beat at medium-high speed until it reaches the consistency shown in the picture.

Add cornstarch and continue beating at medium-low speed until stiff peaks form.

Fold one-third of the meringue into the egg yolk mixture until combined. ♥ Do not overmix!

Pour the egg yolk mixture into the remaining two-thirds of the meringue and fold gently until combined. ♥ Do not overmix!

Pour the cake batter into the mold and drop it from a height of 15 centimeters a few times to release large air bubbles.

Preheat oven to 155°C (300°F) with both top and bottom heat, and bake for about 45 minutes. ♥ Adjust baking time and temperature according to your individual oven.

Remove the baked cake base from the oven, drop it from a height of 15 cm to release the hot air, and invert it to cool completely (at least one hour).

Remove the cake base from the mold and divide it into three layers.

Whip the chilled heavy cream with granulated sugar until it reaches a piping consistency. ♥ The heavy cream needs to be refrigerated overnight; it's best to use ice packs to keep it cool while whipping. ♥ The amount of granulated sugar added should be 10% of the weight of the heavy cream.

Take a slice of cake and spread a layer of cream on it.

Whipped cream border

Add a layer of mulberry jam

Add a layer of yellow peaches

Spread a layer of whipped cream to seal the fruit ♥ Repeat the same process for the second layer.

Cake base assembled

Spread whipped cream on the dough

The outer edge of the cake base is decorated with a floral scraper pattern.

Pipe some whipped cream into a decorative border.

Decorate with green grapes and Sichuan pepper wood.

So pretty!