Coffee Chiffon Cake (เค้กชิฟฟ่อนกาแฟ)

1.Preheat the oven to 160°C using the conventional function. Prepare a 20 cm chiffon cake pan.

2.Dissolve instant coffee in hot water, then add vanilla extract and mix well. Separate the egg yolks and whites, placing the egg whites in the mixing bowl.

3.Separate the egg yolks and whites, placing the egg whites in the mixing bowl.

4.Beat the egg yolks with brown sugar, cooking oil, heavy cream, and the coffee mixture until well combined. Sift in the cake flour and salt, and mix until smooth.

5.In a separate bowl, mix cream of tartar with sugar. Whip the egg whites until slightly foamy, then gradually add the sugar while whipping until soft peaks form, do not overmix.

6.Fold the egg yolk mixture into the whipped egg whites gently until fully combined. Pour the batter into the prepared cake pan and bake for 50 minutes.

7.Once fully baked, remove the cake from the oven and cool upside down to prevent it from collapsing.

8.After the cake has cooled, remove it from the pan and cut into desired pieces.

9.Beat mascarpone, icing sugar, vanilla, and whipping cream together until slightly thickened. Serve the chiffon coffee cake with the whipped mascarpone mixture, garnished with almonds and white chocolate pearls.