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Cotton Yoghurt Small Cakes 酸奶小蛋糕

Ann Low

 

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!

You may also like this recipe – Yoghurt Blueberry Cake

想看这个食谱的话请按这里 – 酸奶蓝莓蛋糕

Cotton Yoghurt Small Cakes

Author Ann Low
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 0 makes 10

Ingredients
 

  • 4 large eggs - separated
  • 1 small tub natural yoghurt - 200ml
  • 60 g plain flour/cake flour
  • 1/2 tsp vanilla extract
  • 1 tbsp lemon juice
  • lemon zest from 1 lemon
  • 40 g melted butter
  • 75 g caster sugar

Instructions
 

  • Preheat oven at 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 1/3 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.

    recipe adapted from here with some adjustments
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5 from 1 reviews
酸奶小蛋糕
 
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蛋糕体质很湿润，口感很接近轻乳酪蛋糕。放冰箱冷藏后会更好吃
Author:
Serves: 可做10个
Ingredients
  • 4个 大鸡蛋，蛋黄蛋白分开
  • 1小杯 天然优格/酸奶 （200毫升）
  • 60克 中筋或低筋面粉
  • ½茶匙 香草香精
  • 1汤匙 柠檬汁
  • 1粒 柠檬皮屑
  • 40克 融化牛油
  • 80克 细砂糖
Instructions
  1. 预热烤箱至摄氏150度。 纸杯放入在玛芬烤盘内，备用。
  2. 用手动打蛋器将蛋黄打撒，倒入优格混合均匀。
  3. 筛入一半的面粉，轻轻的拌匀后，筛入剩下的面粉，再拌均匀即可。
  4. 加入香精，柠檬汁和柠檬皮屑，搅拌均匀。然后倒入牛油，用橡皮刮刀翻拌均匀即可。
  5. 用电动打蛋器（低速度）把蛋白打致起泡泡，细砂糖慢慢加入，然后用中速度将蛋白打致硬性发泡。
  6. 将1/3的蛋白霜拌入面糊里用橡皮刮刀翻拌均匀。然后将面糊混合物倒入蛋白霜里，翻拌均匀即可。
  7. 然后将面糊倒入纸杯中至8-9分满，轻轻的敲出气泡。
  8. 放入预热烤箱烤约25-30分钟。 **蛋糕在烤的过程中会先膨胀然后略有回缩
  9. 烤好后的蛋糕连玛芬盘在桌面敲打几下，敲出热气 （这样可防蛋糕过度的收缩）。蛋糕待凉后撒上适量可可粉即可享用。
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