Coffee Chiffon Cake

1. Preheat the oven to 340F.

2. In a bowl, add in milk, oil, espresso and mix well. Add in egg yolks and mix well. Sift in cake flour and baking powder and mix until no streaks of flour.

3. In a stand mixer with a whisk attachment, whisk egg whites and lemon juice. While whisking, when egg whites start to form bubbles, slowly add in the sugar in 3 intervals. Whisk the egg whites until stiff peak. The tip of the egg whites curl slightly when you hold up the whisk.

4. Pour batter into the chiffon cake pan. Tap the pan on a flat surface 3 times to release some air bubbles. Bake for about 30-35 mins.

5. Once done, remove from the oven and immediately tap it on a flat surface to remove the big hot air bubbles. Quickly invert it upside down and let it cool completely (about 1-2 hours).

6. Once the cake has completely cooled, remove the cake from the pan with the bottom of the cake facing on top. Decorate it with some homemade whipped cream, fresh berries/fruits and enjoy!