Ingredients:Coffee：2 tablespoons, hot water: 75GEgg yolks：3 pieces, Granulated sugar: 48G,Corn oil：25G, Low flour: 80GEgg whites：4 pieces, Granulated sugar: 30G, Salt: a small pinch

Steps:

1. Dissolve coffee in 75g of hot water, set aside.

2-3. Mix egg yolks and granulated sugar until slightly white in color.

4-6. Warm corn oil over a water bath to 55-60 degrees, then slowly pour into the egg yolk mixture while stirring thoroughly.

7. Add half of the coffee liquid to the egg yolk mixture, stir well.

8-9. Sift in low flour and mix evenly.



10-11. Add the remaining coffee liquid, stir well.

12. Whip egg whites in three stages with sugar until slightly dry (a small curve when lifting with a whisk).

13. Gently fold one-third of the whipped egg whites into the egg yolk mixture using a cutting motion.

14. Pour the combined mixture back into the remaining egg white mixture and gently fold thoroughly.

15. Pour the batter into the mold.

16. Use a spatula to mix the batter lightly, then tap the mold to remove air bubbles.

17.Preheat the oven to 150 degrees Celsius, bake on the middle rack for 40 minutes.18. Remove from the oven immediately and turn upside down; let cool before demolding.

Tips:



1. Whip egg whites with low speed.

2. Gently fold the batter into the remaining egg whites after pouring.

After pouring the batter into the mold, use a spatula to stir it gently a few times.