Easiest Way to Cook Perfect Eggshell chiffon cake

Eggshell chiffon cake. Gently poke the shell on the side and drain egg out, separate white and yolk. Wash the shell throughly with water and peel off the membrane inside.. Chiffon cake is a type of foam cake, which has a high ratio of eggs to flour and is leavened mainly from the air beaten into the egg whites.

Unlike other types of sponge cakes that use chemical/artificial leavener such as baking soda and baking powder, chiffon cakes are leavened mostly from the meringue (stiffly beaten egg whites). Chiffon cake combines the cloudlike texture of angel food cake with a tender richness provided by egg yolks and oil. It can be flavored with citrus, chocolate, vanilla, or any flavoring you chose. You can cook Eggshell chiffon cake using 8 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Eggshell chiffon cake

1. You need 1 of yolk.
2. You need 10 g of milk.
3. Prepare 10 g of oil.
4. It's 20 g of cake flour.
5. It's 15 g of sugar.
6. Prepare 50 g of egg white.
7. You need of Cream of tartar.
8. Prepare of Red food coloring.

It's usually served with a light dusting of confectioners' sugar or whipped cream; heavier buttercream frostings tend to weigh it down. Light and airy, chiffon cakes are similar to angel food cakes, but they contain egg yolks and oil so they're richer (angel food has no fat and only uses egg whites). But just like angel food cake, a chiffon cake relies on beaten egg whites for it's airiness. Both angel food cakes and chiffon cakes are usually baked in tube pans.

Eggshell chiffon cake instructions

1. Prepare eggshell mold. Gently poke the shell on the side and drain egg out, separate white and yolk. Wash the shell throughly with water and peel off the membrane inside. Let them dry on the rack..
2. Mix yolk with milk and oil. Add cake flour and blend well. Devide the batter in half and mix with food coloring..
3. Beat egg white and sugar until stiff peak meringue is formed.
4. Gently fold in meringue into cake batter. Transfer into piping bag.
5. Pipe cake batter into eggshell around 3/4 volume. Tap gently on the side to remove air bubble. Bake at 150c for 20 minutes..
6. Let the cake cool down. Then peel off the eggshell. Decorate the cake..

Because chiffon cake has a higher fat content compared to other foam cakes, the mixing method is a bit different than the egg foam method or the angel food method. This results in a very fluffy cake that is still rich and moist. To ensure that the finished cake rises up to the required height, most recipes (this one included) add some baking powder to the cake batter in addition to all those beaten eggs. Another important component of the chiffon cake is cake flour. Cake flour is a low-protein flour that is milled to an almost powdery texture.