Coffee Chiffon Cake~

My first attempt with coffee chiffon cake and though it didn't turn out perfect, i'm still quite satisfied with the end product. The cake was moist, soft and not too sweet or oily.

Noticed the "crater" at the center circumference? i reduced the amount of corn oil and sugar by half, which made it difficult to release the cake from the ring-baking tin. Nevertheless, other then the appearance, it was a successful attempt. Yay~

p.s. i reduced the sugar by half (added only 50 grams), the cake was already sufficiently sweet for me. Can you imagine the amount of sugar they add into the cakes you buy from confectionery shops...