しっとりふわふわコーヒーシフォンケーキ

♦︎20cm type♦︎17cm type♦︎ Coffee chiffon cake ★20cm type★ 6 egg yolks 10g of sugar 60g of rice oil 110g of milk 5g of instant coffee 70g cake flour For meringue 6 egg whites 80g of sugar A small amount of lemon juice 170°C 35 minutes ★17cm type★ 4 egg yolks 7g of sugar 40g of rice oil 70g of milk Instant coffee 3g cake Flour 45g For meringue 4 egg whites 55g of sugar A small amount of lemon juice 170°C 28 minutes The baking time is slightly different because it has a habit of the oven. I recommend using an aluminum mold. ♦︎Contents♦︎ 0:00 Greetings 0:29 Introduction of materials 2:00 Egg yolk dough 4:18 Meringue bubbles 11:15 Matching the dough 14:52 Type pouring 16:08 Baked 17:31 Remove from the mold #Chiffon cake #17cm18cm #20cm21cm