Eggshell Cake

by The Rhyme of the Sea Food

4.7 (1)
Favorite
6

Difficulty

Easy

Time

30m

Serving

4

We usually eat eggs and throw away the egg shells, which is too wasteful. Collect it and use it to make cake molds, which is environmentally friendly and economical, and the money for buying paper cups is saved. Moreover, the small cakes made from egg shells are particularly attractive, and children rush to ask for them when they see it.
As long as each time you beat the eggs, poke a hole in the small end of the egg shell with scissors, open a small mouth, pour out the egg liquid, then wash it, dry it, and take it as you use it.
The following weight can make 12 eggshell cakes and 3 cupcakes.

Eggshell Cake

1. Stir milk and corn oil evenly and emulsify well

2. Sift the flour that has been sifted in advance, and then mix it in a zigzag shape

3. Add the egg yolks in portions and stir well

4. Mixed egg yolk paste

5. The egg whites are added with fine sugar in two times and beaten until they are dry and foamy

6. Add 1/3 of the beaten egg whites to the egg yolk paste

7. After stirring from the bottom up, pour into the remaining meringue and mix evenly with the same method.

8. After the cake batter is mixed, add lemon zest and mix twice

9. Put it in a piping bag

10. Squeeze the cake batter into the eggshell and fill it with 5 or 6 points. The egg shell can be placed in 12 small cake molds, which is just right

11. Put it in the middle and lower layer of Dongling K40C oven, preheat it to 120°C and lower the heat to 150°C, and bake for about 25 minutes.

Tips:

Different oven models have different tempers, so the temperature is for reference only.

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