How to Make Favorite Eggshell chiffon cake
Hello everybody, it's John, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, How to Make Any-night-of-the-week Eggshell chiffon cake. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Eggshell chiffon cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Eggshell chiffon cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to first prepare a few ingredients. You can have Eggshell chiffon cake using 8 ingredients and 6 steps. Here is how you cook that.
Ingredients and spices that need to be Get to make Eggshell chiffon cake:
- 1 yolk
- 10 g milk
- 10 g oil
- 20 g cake flour
- 15 g sugar
- 50 g egg white
- Cream of tartar
- Red food coloring
Instructions to make Eggshell chiffon cake
- 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.
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