Hollow latte cake, made with FASAL Fasbest steam oven

First, prepare the coffee liquid: 4g of hot water and 4g of coffee, stir well, and set aside.

Pour the simmering milk and coffee into the bowl, and stir until melted.

Add corn oil and sugar, and stir until emulsified (no oil spots are visible).

Add the cake flour and mix until no dry flour is visible.

It is still the chiffon method, and the cake will be overall more delicate.

The final state of the batter.

Add sugar to the egg whites in three portions and beat until stiff peaks form.

Add the egg whites to the yolk mixture in three batches, the first time you can use a whisk to mix evenly.

For the last two times, use a spatula and fold evenly.

Pour in the coffee and stir a few times.

Pour into the mold and tap three times.

Spread the batter onto the edges; this way, the climbing ability is stronger.

Place in the Chefman steam oven, barbecue mode at 170 degrees, bake for 40 minutes.

The soft and delicate latte cake is ready.

Don't miss it if you like drinking lattes~