咸蛋杏仁小蛋糕Salted Egg & Almond Cake

取一干净盆子，倒入蛋白和柠檬汁，用电动搅拌机低速打至冒泡后，分2次加入黄糖，转快速打至发，放进雪柜，备用。Take a clean bowl, pour egg whites and lemon juice, beat with an electric mixer at low speed until bubbling, add brown sugar in 2 batches, whip it quickly until it is thick, put it in the refrigerator, and set aside.

将所有材料B倒入容器内，用打蛋器拌至均匀，然后加入融化牛油，拌匀后，分2次加入面粉，拌匀备用。Pour all ingredients B into the container, mix with a whisk until evenly, then add the melted butter, and after mixing well, add the flour in 2 batches, mix well and set aside.

取出打发蛋白，舀⅓入作法2内，用刮刀以切拌的方式，混合均匀。Take out the beaten egg whites of step 1, scoop ⅓ into step 2, and use a spatula to cut and mix to mix evenly.

将面糊倒入剩余的蛋白内，用刮刀以切拌的方式混合后，加入2/3份量的咸蛋黄碎，拌匀，备用。Pour step 3 into the remaining egg whites, use a spatula to cut and mix, add 2/3 of the salted egg yolk, mix well, and set aside.

烤香预热180度；将剩余的咸蛋黄碎撒在硅胶蛋糕模底内，倒入蛋糕糊至9分满。Preheat the oven to 180 degrees; sprinkle the remaining salted egg yolk into the bottom of the silicone cake mold, pour the cake batter until it is almost full.

将蛋糕放入烤箱，烤20-25分钟左右至熟透，即可取出享用。Put step 5 in the oven, bake for about 20-25 minutes until cooked through, then take out and enjoy.