Coffee Chiffon Cake

Chiffon Day again. This time round, I am making Coffee Chiffon Cake since I am quite sick of Pandan Chiffon Cake already.

Texture is light and fluffy with acceptable coffee taste.

Ingredients:

(A)
6 egg yolks

3 tbsp of Soluble Coffee Powder

1 1/2 tsp of water

4 tablespoons corn/vegatable oil
80g sugar
140g cake flour
1 1/2 tsp of baking powder

(B)
6 egg whites
1/8 teaspoon cream of tartar
100g sugar

Method:

1. Mix egg yolks and sugar till sugar is dissolved.
2. Dissolve the soluble coffee powder in water.
3. Add in coffee and oil into the egg yolk mixture. Mix well.
4. Sieve in cake flour together with the baking powder into the mixture and mix well into a smooth batter. (Take note: Mix the flour into the batter in different directions)
5. Mix cream of tartar and sugar in (B) together.
6. Beat egg whites and add in the mixed sugar and cream of tar tar gradually after the egg white become soft peaks. Continue beating the egg white till it becomes still peaks. Stop when the egg white doesn't drop off from the spatula when scoop up. 
7. Fold in 1/3 of egg white mixture into batter. Then slowly fold in the rest until well mixed,do not deflate the egg white mixture.
8. Pour into an ungreased tube tin.

Baking:

1. Bake in a preheated oven at 180°C for the first 20 minutes and 160°C for the remaining 20-25 minutes or till cooked. (To know if your cake is cooked thoroughly or not,insert a skewer or satay stick onto the centre.If it comes out clean,it is done)
2. Remove from oven and invert the tin.
3. When cake is completely cooled,unmould from tin,slice and serve.