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.
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