Cotton Yoghurt 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!
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
- 4 large eggs, separated
- 1 small tub natural yoghurt (200ml)
- 60g plain flour/cake flour
- ½ tsp vanilla extract
- 1 tbsp lemon juice
- lemon zest from 1 lemon
- 40g melted butter
- 75g caster sugar
- 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 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.
recipe adapted from here with some adjustments
酸奶小蛋糕
- **蛋糕体质很湿润,口感很接近轻乳酪蛋糕。冷藏后会更好吃。
材料:可做10个
- 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
- 1/2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
做法:
- 预热烤箱至摄氏150度。 纸杯放入在玛芬烤盘内,备用。
- 用手动打蛋器将蛋黄打撒,倒入优格混合均匀。
- 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。
- 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。
- 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。
- 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。
- 然后将面糊倒入纸杯中至8-9分满,轻轻的敲出气泡。
- 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
- 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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The post Cotton Yoghurt Small Cakes 酸奶小蛋糕 appeared first on Anncoo Journal.
Source: http://www.anncoojournal.com/2017/05/cotton-yoghurt-small-cakes.html
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