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RECIPE
8 INGREDIENTS 10 STEPS 40min

Cotton Yogurt Small Cakes 酸奶小蛋糕

5.0
1 Ratings
These cotton yoghurt small cakes are yummy as they’re light, moist and soft just like eating chilled cheesecake. They can be prepared with a few quick mixing and baked in a muffin pan. These cakes are made by using the egg separation method but you don’t have to steam bake them like in my previous post – Yogurt Blueberry cake that I shared 3 years ago. In fact I love both recipes, they’re equally good!
Cotton Yogurt Small Cakes 酸奶小蛋糕 Recipe | SideChef
These cotton yoghurt small cakes are yummy as they’re light, moist and soft just like eating chilled cheesecake. They can be prepared with a few quick mixing and baked in a muffin pan. These cakes are made by using the egg separation method but you don’t have to steam bake them like in my previous post – Yogurt Blueberry cake that I shared 3 years ago. In fact I love both recipes, they’re equally good!
I believe that cooking and baking are an art, and I want to share my experiences with everyone in the world. My recipes are quick and easy with a focus on natural ingredients.
http://www.anncoojournal.com/
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I believe that cooking and baking are an art, and I want to share my experiences with everyone in the world. My recipes are quick and easy with a focus on natural ingredients.
http://www.anncoojournal.com/
40min
Total Time
$1.06
Cost Per Serving

Ingredients

Servings
10
US / METRIC
3/4 cup
Yogurt
1/2 cup
Cake Flour
1
Lemon , zested
2 1/2 Tbsp
Butter , melted
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Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
128
FAT
6.2 g
PROTEIN
4.3 g
CARBS
14.0 g

Cooking Instructions

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Step 1
Preheat oven at 150 degrees C (300 degrees F). Line paper cups in muffin pan.
Step 2
In a bowl, stir Large Eggs (4) yolks with a hand whisk and pour in Yogurt (3/4 cup) and stir till combined.
Step 3
Sift in half of the Cake Flour (1/2 cup) , stir well gently, followed by the remaining flour, mix well again.
Step 4
Add Vanilla Extract (1/2 tsp) , Lemon Juice (1 Tbsp) and Lemon (1) , mix well. Pour in Butter (2 1/2 Tbsp) and fold well with a rubber spatula.
Step 5
Whisk egg whites at low speed till foamy and gradually add in Caster Sugar (1/3 cup) and continue to beat till peak forms at medium speed.
Step 6
Fold ⅓ of the egg whites to egg yolk mixtures. Then return the egg yolk mixtures to the meringue and fold well.
Step 7
Pour batter into the cupcake cases evenly and gently bang the muffin pan to release air bubbles.
Step 8
Bake in preheated oven for about 25-30 minutes. The cakes will puff up and shrink back a little during baking.
Step 9
Remove muffin pan from oven and drop 2-3 times on table top to release hot air and leave cakes to cool. Dust with some cocoa powder before serving.
Step 10
Serve and Enjoy!
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Nutrition Per Serving
Calories
128
% Daily Value*
Fat
6.2 g
8%
Saturated Fat
3.1 g
16%
Trans Fat
0.0 g
--
Cholesterol
95.6 mg
32%
Carbohydrates
14.0 g
5%
Fiber
0.4 g
1%
Sugars
8.7 g
--
Protein
4.3 g
9%
Sodium
41.8 mg
2%
Vitamin D
0.0 µg
0%
Calcium
36.7 mg
3%
Iron
0.7 mg
4%
Potassium
45.8 mg
1%
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