Cotton Yoghurt Small Cakes 酸奶小蛋糕
Anncoo Journal
Anncoo Journal
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Ingredients

  • 3 years ago.
  • 5 from 1 reviews
  • 10 mins
  • 30 mins
  • 40 mins
  • 10 Ingredients
  • 4 large eggs, separated 1 small tub natural yoghurt (200ml) 60g plain flour
  • ½ tsp vanilla extract 1 tbsp lemon juice lemon zest from 1 lemon 40g melted butter 75g caster sugar
  • 150 deg C. Line paper cups in muffin pan. In a bowl, stir egg yolks with a hand whisk and pour in yoghurt and stir till combined. Sift in half of the flour, stir well gently, followed by the remaining flour, mix well again. Add vanilla extract, lemon juice and lemon zest, mix well. Pour in melted butter and fold well with a rubber spatula. Whisk egg whites at low speed till foamy and gradually add in sugar and continue to beat till peak forms at medium speed. Fold
  • 2-3 times on table top to release hot air and leave cakes to cool. Dust with some cocoa powder before serving.recipe adapted from here with some adjustments
  • 3.5.3226 酸奶小蛋糕

Instructions

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