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.