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1
Microwave the milk for about 20 seconds, and dissolve the coffee.
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2
Sift the ingredients.
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3
Add Step 1, Step 2, and other ingredients for egg yolk batter, and mix well with a whisk.
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4
It's a sticky and thick batter.
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5
Making meringue: Add the egg whites into a different bowl.
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6
Add the sugar in 2 batches while mixing with a hand mixer at high speed.
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7
The meringue shouldn't drop out of the bowl when you put it up side down.
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8
Add 1/3 of the meringue into the Step 3 egg yolk batter, and mix slowly with the whisk.
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9
It's ok if the mixture is not blended in and has some white parts.
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10
Return the mixture into the Step 4 bowl with the meringue, and fold in by scooping up the batter from the bottom of the bowl.
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11
When all the white parts are gone, it's good.
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12
Pour into the mold.
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13
The mixture forms ribbons and stays for a little while.
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14
Gently drop it on the counter 2 ~ 3 times.
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15
Go around the circle 2 ~ 3 times with chopsticks to remove air bubbles.
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16
Bake in the oven preheated to 170C for 30 ~ 35 minutes.
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17
When baked, flip right away.
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18
Put onto a bottle or something, and let it cool completely for 2 ~ 3 hours.
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19
Remove from the mold with a knife or hands.
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20
It's fluffy.
