Caramel Chiffon

Ingredients:

• 150 grams sugar (caramel)
• 1 teaspoon instant coffee
• 150cc milk
• 7 egg whites
• ½ teaspoon salt
• 150 grams sugar, to whisk egg whites
• ½ teaspoon cream of tartar
• 180 gr flour
• Pressed 2 teaspoons baking powder
• ¼ teaspoon baking soda
• 5 egg yolks
• 100cc oil

How to make:

1. After sugar made a ​​caramelized , enter instant coffee, milk, set aside.
2. Beat the egg whites and salt until the rise, enter the sugar little by little into it as he continued to shake. Last, insert cream of tartar and whisk again until stiff, then set aside.
3. Mix together, flour, baking powder and baking soda. Make a hole in the middle, put the egg yolks into it, and pour the oil.
4. Stir the mixture with a wooden spoon, while pour the caramel and stir again until the dough is well blended.
5. After that, pour 1/3 part of whipped egg whites into the flour mixture. Stir until smooth. Add 1/3 part again, stir, and after the flat, enter the last remaining dough, mix again until blended properly.
6. Pour into the pan chiffon yng 20 cm in diameter and that have essentially covered (tube) with parchment paper (no buttered ). Bake in the oven at 180 degrees Celsius for about 50 minutes until cooked cake.
7. Remove the mold from the oven, lift, instantly reversed on top of the bottle. Once the cake is really cold, release from the mold.

For 15-16 pieces.

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