Rezept Eggshell chiffon cake

Eggshell chiffon cake - Recettes simples pour la maison. 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). 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.

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. Gently poke the shell on the side and drain egg out, separate white and yolk.

Vous pouvez faire cuire Eggshell chiffon cake avec 8 épices et 6 étapes. Voir le guide suivant!

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

Wash the shell throughly with water and peel off the membrane inside.. Stir with a whisk until until well combined. 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.

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's different than an angel food cake because while you whip the egg whites separately, you still use the yolks! The chiffon cake is completely cooled. Insert an icing spatula between the cake and the pan. Slide the spatula along the edge. Chiffon cake combines the cloudlike texture of angel food cake with a tender richness provided by egg yolks and oil.