Tuesday, December 29, 2009
I once saw on J's Kitchen, carrot cakes baked in egg shells. Wow is all I can say to her.
I saved up some egg shells, not sure if I want to do that for Christmas. But my mind was getting blur as what to bake for give away to my church friends. There was no idea... until just before the baking day (24th), did I only have the whole idea of making a sponge, filling it with cream.
Sponge: This method taught to me by Lydia's nanny produces a less fragile sponge, and I'd say, spongy sponge. It's rather stable, even piping the sponge into the shells didn't deflate the batter much. And it'suitable for all the peeling and breaking of shells.
6 eggs, separated
1/2 tsp cream of tartar
1/2 tsp baking powder
50gm melted butter
30-35 pcs clean egg shells
1. Preheat oven to 180C.
2.Beat egg whites until frothy, put in cream of tartar and continue to beat until soft peaks, add in sugar gradually and beat until stiff (soft droopy hook peak, but won't fall when overturned).
3. Mix in egg yolks one by one.
4. Sift flour and baking powder. Fold this into (2)
5. Fold in melted butter.
6. Place batter into a piping bag with a 1cm round nozzle.
7. Pipe batter into egg shells(on egg trays) until 2/3 full.
8. Bake for 15 minutes. Cool down totally before filling.
1&1/2 cup whipped cream + 2 Tbsp sugar, if using non dairy, omit the sugar
Some strawberries, finely chopped, or pureed
1. Trim cake tops with a knife
2. Place filling into a piping bag fitted with a long filling nozzle.
3. Puncture cake through the top with the filling nozzle until 2/3 of the way into the egg. Pipe in filling, pulling the nozzle upwards slowly.
4. Chill before serving.
Pic above: Right after baked... the top looks like a small mushroom. Trim that off.
Pic below: Packed up and ready to be given away
How to eat:
Just knock the cake to crack the shells... The cake won't break but the shell will. :)