Steps

1. In a bowl, combine 4g Instant Coffee and 70ml Milk, and mix lightly.
   🕒 00:03
2. Heat in the microwave at 600W for 30 seconds to dissolve the coffee.
   🕒 00:09
3. In a separate heatproof bowl, add 60g Vegetable Oil and heat in the microwave at 600W for 1 minute.
   🕒 00:14
4. While hot, sift in 70g All-purpose Flour and mix quickly.
   🕒 00:23
5. Add the milk mixture with dissolved coffee and mix quickly.
   🕒 00:25
6. Add Eggs one at a time, mixing well after each addition (total of 4 Eggs).
   🕒 00:31
7. In a separate bowl, whip the egg whites on high speed with a hand mixer for 30 seconds.
   🕒 00:47
8. Add 70g Granulated Sugar all at once and continue whipping on high speed with the hand mixer for 30 seconds.
   🕒 00:50
9. Reduce speed to low and whip for 1 minute to create a fine-textured meringue.
   🕒 00:58
10. Add a portion of the meringue to the egg yolk mixture and mix thoroughly.
    🕒 01:04
11. Add another portion of the meringue and gently fold it in with a whisk.
    🕒 01:10
12. Pour the egg yolk mixture back into the bowl with the meringue and gently fold it in with a whisk.
    🕒 01:18
13. Once no meringue lumps remain, use a rubber spatula to gently fold everything together until airy.
    🕒 01:26
14. Pour the batter into the cake mold.
    🕒 01:32
15. Bake in a preheated oven at 150℃ (300℉) for 60 minutes.
    🕒 01:35
16. Once baked, remove from the mold.
    🕒 01:41