Name: Cakes "in the shell"
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 12 serving(s)
Ingredients: 12 large brown eggs; Unsalted butter, softened; 2 eggs; 1 cup (250 ml) sugar; 2 teaspoons (10 ml) vanilla extract; 1/2 cup (125 ml) unsalted butter; 1/2 cup (125 ml) milk; 1 cup (250 ml) cake flour; 1 teaspoon (5 ml) baking powder; A pinch of salt

Preparation

- With the rack in the middle position, preheat the oven to 180 °C (350 °F).
- With a knife, gently knock the narrow end of each egg to break it as you would for soft-boiled eggs. Drain the eggs and keep them for an omelet or for another use. Wash the shells in hot water. Scrape and remove the film inside the eggs. Butter the inside.
Cake
- In a bowl, whisk together the eggs, sugar and vanilla with an electric mixer until frothy, about 5 minutes.
- Melt the butter with the milk in the microwave oven, without boiling.
- In a bowl, combine the flour, baking powder and salt. Add to the egg mixture alternately with the hot milk mixture. Beat with the electric mixer.
- Fill the eggshells with the batter, stopping 1-cm (1/2-inch) from the rim. Place, open side up, in a pie plate lined with dried beans (they will help keep the egg upright during cooking). Pour the remaining batter into buttered muffin tins. Bake for 15 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool.
- To serve, place the eggshell cakes in eggcups and let everyone peel their own cake.

Cakes "in the shell"

Categories

Ingredients

Cake

Preparation

Cake

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