Cotton Yogurt Small Cakes 酸奶小蛋糕

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!

Total Time

40min

5.0

1 Rating

Author: Anncoo Journal

Servings:

Ingredients

•

Farmhouse Eggs® Large Brown Eggs

•

3/4 cup

Yogurt

•

1/2 cup

Cake Flour

•

as needed

Vanilla Extract

•

Lemon , zested, juiced

•

1.5 oz

Butter , melted

•

1/3 cup

Caster Sugar

Cooking Instructions

Preheat oven at 150 degrees C (300 degrees F). Line paper cups in muffin pan.

In a bowl, stir Farmhouse Eggs® Large Brown Eggs (4) yolks with a hand whisk and pour in Yogurt (3/4 cup) and stir till combined.

Sift in half of the Cake Flour (1/2 cup) , stir well gently, followed by the remaining flour, mix well again.

Add Vanilla Extract (as needed) , zest and juice from Lemon (1) mix well. Pour in Butter (1.5 oz) and fold well with a rubber spatula.

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.

Fold ⅓ of the egg whites to egg yolk mixtures. Then return the egg yolk mixtures to the meringue and fold well.

Pour batter into the cupcake cases evenly and gently bang the muffin pan to release air bubbles.

Bake in preheated oven for about 25-30 minutes. The cakes will puff up and shrink back a little during baking.

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.

10.

Serve and Enjoy!

Nutrition Per Serving

CALORIES

127

FAT

6.2 g

PROTEIN

4.3 g

CARBS

13.8 g