Preparation materials: 42 grams of low-gluten flour, 35 grams of milk, 20 grams of corn oil, 25 grams of fine sugar, 2 eggs, 2 grams of lemon peel, and appropriate amount of lemon juice.

First, the first step is to mix milk and corn oil evenly and emulsify them well, as shown in the following figure.

2. Sieve the pre-screened flour, draw a Z shape and mix well, as shown in the figure below.

Third, add the egg yolk into the stirred flour several times and mix well, as shown in the figure below.

4. Add fine sugar to the egg white twice and beat until it is dry and foaming, as shown below.

5. Then add 1/3 beaten protein to the egg yolk paste, as shown in the figure below.

6. After stirring evenly from bottom to top, pour into the remaining protein cream and stir evenly in the same way.

7. After the cake paste is stirred, add lemon crumbs and stir twice, as shown in the figure below.

Eight, put the stirred cake paste into the prepared paper bag, as shown in the figure below.

9. Squeeze the cake paste into the eggshell and fill it for 5 or 6 minutes. Eggshells can be placed in a 12 cupcake mold.

10. Put it in the middle and lower layers of the oven preheated to 120 degrees and lowered to 150 degrees, and bake for about 25 minutes.

After baking for 25 minutes, you can take out the pan and put it on the plate, so that the egg shell cake is ready.