Coffee chiffon cake

I've made before lemon chiffon cakes and I finally managed to get it right, so I was confident enough to try another recipe. I was wondering how a coffe flavoured chiffon would be like, and when I saw in other blogs that the coffe chiffon cake's recipe was very similar to the lemon one that I've all ready made, I decided to adapt my recipe as it has demonstrated to be fool-proof. This time I substituted the lemon juice for freshly brewed coffee, the lemon zest for instant coffee powder and the water for milk. Also, I went back to the original 80gr of white sugar, instead of adding honey.

The resulting chiffon cake is not exactly what I was looking for (I wanted a coffee taste kinda like the one of the tiramisu), but it was still very good. Eating a portion of this leaves you the same after taste as drinking a cup of black coffee, though you can't really feel it while you're eating (it's more like a regusto). Probably next time I'll be adding a tablespoon of cocoa powder to "solve" this ;-)

So, my recipe is as follows:

Ingredients:        

100g cake flour
1 & 1/2 teaspoons baking powder
1/2 teaspoon salt
3 egg yolks
3 egg whites
80g caster sugar
50ml vegetable oil
50ml milk
30ml coffee
2 tablespoons coffee powder

Method:

1. Preheat the oven at 170ºC.
2. Grease the bottom of the mould with butter.
3. Sieve flour, baking powder and salt together, set aside.
4. Separate egg yolks/whites.
5. Place egg yolks in a mixing bowl, add 40g of sugar in 2 separate additions and whisk till the mixture becomes sticky and turns pale (it doesn't really matter if the wisk is manual or electric).
6. Pour in the oil, whisking at the same time till the mixture is well combined. Repeat the same with the milk, followed by the coffee. Add the flour mixture and whisk until flour mixture is fully incorporated into the batter. Add in the instant coffee powder and mix well.
7. In a clean, dry mixing bowl, beat egg whites with an electric mixer until mixture becomes frothy and foamy. Gradually beat in the rest of the sugar and beat on high speed until stiff peaks form.
8. Add the beaten egg white into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
9. Pour batter into the mould. Tap the mould lightly on a table top to get rid of any trapped air bubbles in the batter.
10. Bake in the pre-heated oven at 170ºC for 45 minutes (for me this is the exact time and temperature, but it can vary from one oven to another) or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.
11. Remove from the oven and let cool completely before unmould (if you're using a metal pan then you should invert it inmediatly after taking it from the oven).