Coffee Marble Chiffon Cake

 Chiffon cake is a very simple cake. Many people love this cake because of its softness, and light in texture. 

No need for complex techniques or hard to find ingredients. As the meringue acts as the natural Leavening agent in chiffon cake, You don't even need the Leavening agent too. I make it very often, (there are many chiffon cake recipes in my blog, I think you already know that I love it, haha). 
Anyway, most of the times, I use it as a base, such as a rolled cake or layered cake, but I think it can be great on its own too if there is enough flavor in it. So this recipe, there is nothing else, only THE CAKE!!! But it already has both beauty and great taste ^^. It's marble chiffon cake. With a stripe of coffee, that creates a marble effect, it adds delicious coffee taste into the cake too. 
Making a chiffon cake is not hard, but there are some points that you have to keep in mind. First, don't oil or butter the pan, as the cake has to stick to the pan, so it can rise. Second, control the temperature and time, too hot the cake will rise and fall very quickly, and if you remove from the oven too early it will be fall too. Cool the cake by turning it upside down is recommended, as this method prevents the cake from becoming flat. 
This recipe is a kind of simple chiffon cake, that doesn't use any Leavening agent, so don't forget to fold the meringue gently, so you can keep all the precious air until it goes to the oven. 

English: Coffee marble chiffon
สูตรภาษาไทย: มาร์เบิ้ลชิฟฟอนกาแฟ

日本語のレシピ：コーヒーマーブルシフォンケーキ
Youtube: มาร์เบิ้ลชิฟฟอนกาแฟ / Coffee marble chiffon/ コーヒーマーブルシフォンケーキ

Coffee Marble Chiffon Cake

Makes 17 cm cake 

2 tbsp ...................... Instant coffee granules
1 tsp ........................ Hot water
70 g ......................... Cake Flour
4 .............................. Egg yolks
50 ml ...................... King Rice bran oil
50 ml ...................... Milk
................................ Pinch of Salt
4 ............................. Egg whites
65 g ........................ Granulated sugar

Preheat an oven to 180℃  

 I use King rice bran oil.

 Mix the coffee granules with hot water, set aside.

 Sift the flour, and set aside.

 Whisk the egg yolks until smooth, add the rice bran oil and milk, and mix to combine.

 Put the sifted flour and pinch of salt into the bowl.

 Whisk to combine.

 Beat the egg whites until foamy, then add the sugar gradually.

 Beat until firm peaks form.

 Whisk 1/3 of the meringues into the egg yolk mixture.

 Then fold the rest of the meringue in 2 additions.

 Pour the coffee mixture into the bowl, fold to lightly mix it.

Pour the batter into 17 cm chiffon pan.
Create a marble effect with a bamboo stick.

 Tap lightly to remove large air bubbles.
Bake for 25-30 minutes.

 Remove from the oven, let it cool upside down.

Remove from the pan.

Coffee Marble Chiffon Cake