1. Preheat oven to 175°.
   
2. Mix eggs, water, coffee flavour, and colouring at low speed for 1 min.
   
3. Whisk batter at:
   High speed: 8 mins
   Low speed: 1 min (add corn oil gradually till well-blended)
   
4. Dissolve 5 g of instant coffee powder in about 10g of warm water. Mix well with 250 g of batter.
   
5. Pour half of the remaining batter into an ungreased tube pan. Next deposit half of the instant coffee flavoured batter.
   
6. Repeat the above sequence of depositing the batter.
   
7. Bake in the preheated oven for 45-50 mins.
   
8. After baking, turn the pan over to cool.

STRAWBERRY CHIFFON CAKE
1 packet of PrimaMix Chiffon Cake Mix
7 Eggs 350 g
65 ml Water
65 ml Corn Oil
½ tsp Strawberry Essence
½ tsp Strawberry Paste

1. Preheat oven to 175°.
2. Mix eggs, water and strawberry essence at low speed for 1 min. Next gradually, add PrimaMix Chiffon Cake Mix and mix well for another min.
3. Whisk batter at:
   High speed: 8 mins
   Low speed: 1 min (add corn oil gradually till well-blended)
4. Pour 2/3 of the batter into an ungreased tube pan (23cm diameter).
5. Mix the remaining of the batter with the strawberry paste and deposit into the pan.
6. Bake in preheated oven for about 45 mins.
7. After baking, turn the pan over to cool.