an un-traditional traditional egg sponge cake 不一样的传统鸡蛋糕

ingredients 

60g egg
15g caster sugar
25g cake flour, sifted

icing sugar, as appropriate
water, as appropriate

食材

蛋液 60克
绵白糖 15克
蛋糕粉 25克、过筛

糖粉、适量
水、适量

Directions/做法

prepare 6 empty white egg shells
rinse and allow to dry
将六个白色鸡蛋掏空
过水、晾干待用

whisk egg briefly then add in sugar
蛋液略打散后加入白糖

beat till thick, glossy peaks
打发至湿润、蓬松状

add in flour and fold well
加入面粉、翻拌均匀

spoon batter into egg shells till half full
tap pan very lightly on tabletop
面糊勺入蛋壳至五分满
烤盘在案板轻拍数下

bake in centre rack of 160 degrees C preheated oven for 15-18 mins
送入预热至 160摄氏度烤箱烤 15-18分钟

allow baked cakes to cool
meantime, prepare “glue”
mix icing sugar with some water to form a paste
the paste cannot be watery. it must be thick
烤好的蛋烤待冷却
准备 “糖浆糊”
少量的糖粉加入水搅拌成糊
糖浆糊不可以太稀。必需浓稠

choose your desired napkin pattern but make sure base of picture is white
separate the napkin into separate plies
选择心意的餐厅纸／面纸。面纸底色必须是白色
面纸往往是两层。将其分层

trim out the patterns
do keep your cut out small in sizes
修出图案
剪出来的图案最好不要太大

spread “glue” onto cut out picture
将糖浆糊抹到图案上

carefully stick onto egg shell and even out any creases
小心将图案沾到蛋壳儿上。用手指抹平皱褶

there you go
allow to dry before serving
做好啦！
待干后即可摆盘哈

Personal notes/温馨小贴士:

– depending on size of your eggs, you can make either 6 large egg-shell cakes or 8-9 medium ones
食谱可做 6个大蛋壳儿鸡蛋糕或 8-9个中形蛋壳儿蛋糕

– you can also boil empty egg shells in salt water for 5 mins, then rinse and dry out before using
亲们也可将空蛋壳儿以盐水煮开 5分钟后，沥干水份、晾干再用

– i used 3 tsp of batter per egg shell
一个蛋壳儿内，我勺入了 3小匙面糊

– i used a mini muffin pan to hold the egg shells
我用了迷你马芬烤盘装蛋壳