Coffee chiffon cake: fluffy, tall and simple to make!

INGREDIENTS
10g (1 ½ tbsp) instant coffee
20ml (1 tbsp) hot water
5 egg yolks
60g (¼ cup) sugar
70ml (¼ cup) vegetable oil
1 tsp vanilla sugar
70ml (¼ cup) milk
100g (1 cup) cake flour
5g (1 tsp) baking powder
3g (½ tsp) salt
15ml (1 tsp) white vinegar
5 egg whites
100g (½ cup) sugar

METHOD
1. In a large bowl whisk coffee with hot water until dissolved completely.
2. Add egg yolks to the coffee mixture followed by 50g of sugar, vegetable oil, vanilla, and milk. Whisk well.
3. Sift flour, salt, and baking powder into a bowl of liquid ingredients and whisk well once more.
4. In a separate bowl beat egg whites with vinegar until foamy. Start adding sugar in portions while still working the egg whites with a mixer. Beat until soft peaks form, then fold egg whites into the batter.
5. Pour the batter into a 20cm bundt cake pan and bake for 30-35 minutes at 170°C/338°F.
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