1. Sift the self-raising flour into a bowl. Set aside.
2. Clean the eggs and gently pat them dry. Gently tap the back of your teaspoon on the convex side of the egg. Carefully remove the eggshell so that you have a small round opening. Have a bowl ready to collect the contents of the egg. Repeat these steps with the rest of the eggs.
3. Then rinse the inside of the eggshells and drain. Set aside. Place the egg white and egg yolks in a mixing bowl and add the sugar. Mix it into a light mass. Add the flour in three parts and mix until smooth. Pour the batter into a piping bag and fill the eggshells 2/3 full.
4. Tear off a 5-cm piece of tin foil and roll it several times until you have a sturdy strip. Then shape it into a ring by connecting the ends together. Place them in the steam basket and put the stuffed egg shells on top.
5. Fill the steamer with water and bring it to a boil. Then place the steam basket back in the pan. Steam the eggs for about 15 minutes. Then take them out and let them cool for 10 minutes.
6. Cut off excess cake if necessary. Break and gently peel the eggshell off the cake.
7. Once the cake eggs have cooled, you can decorate them with the edible color markers.

Tips:

• Save empty egg shells in advance
• To color the cake, add food coloring to the batter until you get the desired color