Eggshell chiffon cake. 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.

This results in a very fluffy cake that is still rich and moist. I have tried a couple of Chiffon cake recipes and found this one easiest and the cake is great. If you have a stand mixer try to beat egg whites with it while you whisk your egg yolks and flour in another bowl. You can have Eggshell chiffon cake using 8 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Eggshell chiffon cake

You need 1 of yolk.
Prepare 10 g of milk.
It's 10 g of oil.
It's 20 g of cake flour.
You need 15 g of sugar.
Prepare 50 g of egg white.
You need of Cream of tartar.
Prepare of Red food coloring.

You do not need to beat the mixture (of yolks oil.) as called for in the recipe. The chiffon cake is completely cooled. Insert an icing spatula between the cake and the pan. Slide the spatula along the edge.

Eggshell chiffon cake step by step

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..
Mix yolk with milk and oil. Add cake flour and blend well. Devide the batter in half and mix with food coloring..
Beat egg white and sugar until stiff peak meringue is formed.
Gently fold in meringue into cake batter. Transfer into piping bag.
Pipe cake batter into eggshell around 3/4 volume. Tap gently on the side to remove air bubble. Bake at 150c for 20 minutes..
Let the cake cool down. Then peel off the eggshell. Decorate the cake..

Chiffon Cake is an airy, light cake made with vegetable (or canola) oil. 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! Two tips to making chiffon cake successfully are creating the perfect meringue with a stiff consistency and removing any pockets of air in the batter. Oven safe paper angel food cake pans are also available.