Step-by-Step Guide to Make Homemade Eggshell chiffon cake

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The ingredients needed to make Eggshell chiffon cake:

1. Get 1 yolk
2. Make ready 10 g milk
3. Get 10 g oil
4. Prepare 20 g cake flour
5. Get 15 g sugar
6. Prepare 50 g egg white
7. Make ready Cream of tartar
8. Get Red food coloring

Few cakes are as light as chiffon, a sponge cake as billowy and soft as its name suggests. Whether baked in layers or a traditional tube pan, chiffon is best served fresh, with plenty of berries and cream. I have tried a couple of Chiffon cake recipes and found this one easiest and the cake is great. Pulut Hitam Chiffon Cake (Black Glutinous Rice Chiffon Cake)Delishar.

Instructions to make Eggshell chiffon cake:

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.

I have tried a couple of Chiffon cake recipes and found this one easiest and the cake is great. Pulut Hitam Chiffon Cake (Black Glutinous Rice Chiffon Cake)Delishar. Chiffon cakes are cooled upside down in the pan so they don't shrink as they cool. If you try to Remove the chiffon cake and set it on a rack. Run an offset spatula or butter knife between the sides.

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