Recipe: Appetizing Eggshell chiffon cake

Eggshell chiffon cake. Made with simple ingredients such as oil, eggs, sugar, flour, and flavorings, a chiffon cake is a light cake with a spongy texture. 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). 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.

The egg whites are whipped separately and folded into the batter creating volume and giving it the airy texture. It's different than an angel food cake because while you whip the egg whites separately, you still use the yolks! Chiffon cake combines the cloudlike texture of angel food cake with a tender richness provided by egg yolks and oil. You can cook Eggshell chiffon cake using 8 ingredients and 6 steps. Here is how you cook it.

Ingredients of Eggshell chiffon cake

1. It's 1 of yolk.
2. Prepare 10 g of milk.
3. Prepare 10 g of oil.
4. Prepare 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. You need of Red food coloring.

It can be flavored with citrus, chocolate, vanilla, or any flavoring you chose. It's usually served with a light dusting of confectioners' sugar or whipped cream; heavier buttercream frostings tend to weigh it down. An iconic sweet cake in South East Asia, pandan chiffon cake is a unique treat! Rich with Asian flavours of coconut milk and pandan juice, it tastes creamy, moist, and is just perfectly sweet!

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..

It has the cotton-soft, smooth, light and fluffy texture of Asian-style chiffon cakes! 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. It's similar to an angel food cake, but instead of using just egg whites, chiffon cake recipes use the whole egg. 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.