Thursday, October 4, 2018


adapted from :

Ingredients :

4  large  eggs,  separated
1  small tub  natural yogurt  (200 ml)
60  gm  plain flour/cake flour,  sifted
1/2  tsp  vanilla extract
1  tbsp  lemon juice
Lemon zest from 1 lemon
40  gm  butter,  melted
75  gm  caster sugar

Directions :

1.  Preheat oven at 150'C.  Line papercups in muffin pan.  Set aside.

2.  In a bowl, stir egg yolks with a hand whisk and pour in yogurt and stir till combined.

3.  Sift in half of the flour, stir well gently, followed by the remaining flour, mix well again.

4.  Add in vanilla extract, lemon juice and lemon zest, mix well.  Pour in melted butter and fold well with a rubber spatula.

5.  Whisk egg whites at low speed till foamy and gradually and in sugar and continue to beat till stiff peak forms at medium speed.

6.  Fold 1/3 of the egg whites to egg yolk mixtures.  Then return the egg yolk mixtures to the meringue and fold well.

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

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

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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