Prepare and combine Ingredient B. Prepare and combine Ingredient C. Preheat the oven to 200°C with top and bottom heat.

Add the egg yolks and sugar into a mixing bowl. Whisk until the mixture becomes slightly pale and the sugar dissolves. Add Ingredient C, then stir until well combined.

Sift Ingredient B (flour, baking powder, and instant coffee) into the egg yolk mixture. Stir gently using a whisk or spatula until smooth and no lumps remain. Do not overmix.

In a separate clean bowl, beat the egg whites (Ingredient D) with salt until foamy. Add cream of tartar or lemon juice, then continue beating.Gradually add the sugar (from Ingredient D) while beating the egg whites. Whip until stiff peaks form (firm but not dry).

Take 1/3 of the meringue and fold it gently into the egg yolk batter to lighten it. Then add the remaining meringue in two additions, folding carefully with a spatula until well combined. Make sure there are no streaks of white.

Pour the batter into an uncreased chiffon pan (do not grease). Tap the pan lightly to remove air bubbles.

Bake in the preheated oven at 200°C for about 10 minutes, then lower to 160–170°C and continue baking for 30–40 minutes, or until cooked through.

Once baked, immediately invert the pan and let the cake cool upside down to prevent shrinking. After completely cooled, release the cake from the pan and serve.

Move from the pan. Slice and ready to serve