ケーキ（コーヒーシフォンケーキ）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

Separate the eggs into whites and yolks.
Chill the egg whites in the refrigerator.
Put instant coffee and hot water in a heat-resistant bowl and mix to dissolve.
Heat in a 600W microwave for 15 seconds and mix well.

Place the egg yolks and sugar (for the egg yolks) in that order in a bowl and mix each time.
Beat on high speed with a hand mixer for about 1 minute.
Add salad oil and milk in that order, and mix with a whisk each time.
Sift and add the cake flour and mix so that no lumps are formed.

Beat the egg whites with a hand mixer at high speed for 15 seconds.
Add half the amount of sugar (for the egg whites) and beat with a hand mixer at high speed for 30 seconds.
Add the rest of the sugar (for the egg whites) and beat with a hand mixer at high speed for 30 seconds.
Beat on low speed with a hand mixer for 1 minute and 30 seconds.

2に3をひとすくい入れ、混ぜる。
3をひとすくい入れ、空気を入れるように混ぜる。
生地を3に戻し入れ、ゴムベラで軽く混ぜる。
1のインスタントコーヒーに生地をふたすくい入れ、混ぜる。
生地に戻し入れ、3回ほど混ぜてマーブル模様にする。

Pour 4 into the mold and lightly drop it to flatten the dough.
Place the mold on a baking sheet and bake in an oven preheated to 170 degrees for 7 minutes.
Make 4 cuts in the dough and bake in an oven preheated to 170 degrees for 23 minutes.
Remove the rough heat in the upside down state.
Take it out of the mold, cut it into easy-to-eat pieces, and put it on a plate to complete.