Kahlua Coffee Chiffon

This cake is so soft, fluffy and moist - perfect with a cup of nice coffee. Thanks Ann for sharing shuch a wonderful recipe.

Receipe from Anncoo Journal

4 egg yolks (i used 70g with shell)
60g caster sugar
50ml hot milk
2tbsp instant coffee granules
1/2 tbsp Kahlua liqueuer
1/2 tsp vanilla extract
60g cake flour or plain flour
20g corn flour
1 tbsp cocoa powder

4 egg whites
50g caster sugar

1. Preheat oven to 160C. Sieve all the flour mixture together.
2. Heat up milk to a boil, add instant coffee and stir well and leave to cool.  Then mix with Kahlua and vanilla extract.
3. Combine egg yolks with sugar in a bowl - mix well with hand whisk.  Add coffee mixture, mix well then add oil and blend well.  Sieve in flour mixture and stir well till combined.
4. Beat egg whites until foamy, add in sugar in 3 batches.  Beat until glossy and stiff peaks form.
5. Fold in 1/3 meringue into coffee batter with spatula.  Then pour in the remaining meringue, gently fold mixture till just combined.
6. Pour batter into 17cm tube pan and bake for about 40 mins.