Coffee Kahlua Chiffon cake

Ingredients:

80 gm. cake flour
2 gm. Baking powder
a pinch of salt
70 ml. evaporated milk
2 Tbsp. Instant coffee granules
50 gm. corn oil
2 Tbsp. Kahlua liquer
75 gm. egg yolks
40 gm. sugar
200 gm. egg white
40 gm. sugar

Method:

(1) Sieve cake flour and baking powder into a mixing bowl. Sprinkle a pinch of salt into the flour.
(2) Warm up the evaporated milk and stir in the instant coffee granules to dissolve it. Add in Kahlua liquer and stir till well mixed.
(3) Whisk egg yolks and 40 gm. sugar till pale in colour, add in cornoil and mix thoroughly.
(4) Pour in the coffee mixture and stir.
(5) Lastly add in the flour and stir till smooth.
(6) Whisk egg white till slightly frothy, add in sugar gradually and whisk till soft peak but not watery.
(7) Fold egg white mixture into the egg yolk mixture lightly.
(8) Pour mixture into a 20 cm. chiffon cake tin and bake at 180C for about 45 mins. Test with a skewer and if it comes out clean, then it's cooked.
(9) Turn the chiffon cake upside down to cool on a wire rack.
(10) Remove cake from tin, slice and serve with some cream.