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4 packs of Nescaffe classic brewed with a little hot water
How to Make Coffee Marble Chiffon Cake
1. Mix the milk, oil, fine granulated sugar, whisk well until the sugar is dissolved, add the flour, mix well again, add the egg yolks, mix well, smooth and not lumpy.
2. Take 2 tablespoons of dough, mix with steeping coffee, set aside.
3. Beat egg whites until foamy, add lime juice, beat, add sugar gradually, beat until firm/medium peaks.
4. Take 6 tablespoons of beaten egg white into the coffee mixture, mix well.
5. Mix the remaining pasta dough with the meringue mixture in 3 stages, mix well.
6. Pour the coffee mixture into the plain mixture, stir only 3 times.
7. Pour in 2 chiffon paper cups, beat once.
8. Bake at a temperature of 160 fire above and below, after 10 minutes remove it, split the top, bake again at a temperature of 150 until the top is browned, change the lower heat to a temperature of 150 to cooked for about 60 minutes.
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