Cotton Yoghurt Small Cakes

The name of this cakes "Cotton Yoghurt Small Cakes" really are as soft and light as cotton and indeed when chilled in the fridge they are like "chilled cheesecake".  Addition to that, the lemony taste is awesome!

Ingredients:
4 eggs (separated)
3/4 cup natural yoghurt
60g plain flour
1 tbsp lemon juice
lemon zest from 1 lemon
40g melted butter
75g castor sugar

Methods:

1. In a bowl stir egg yolks with a hand whisk and pour in yoghurt and stir till combined.
2. Sift in half of the flour, stir well gently, followed by the remaining flour and mix well again.
3. Add lemon juice and lemon zest, mix well.  Pour in melted butter and fold well with a rubber spatula.
4. Whisk egg whites at low speed till foamy and gradually add in sugar and continue to beat at medium speed till peak forms. 
5. Fold 1/2 of the egg whites to egg yolk mixtures.  Then return the egg yolk mixtures to the meringue and fold well.
6. Pour batter evenly into lined paper cups in muffin pan and gently bang the muffin pan to release air bubbles.
7. Bake in preheated oven for about 25-30 minutes.
8. Remove muffin pan from oven and drop 2-3 times on table top to release hot air and leave cakes to cool on a wire rack.  Dust with some cocoa powder. 
9. The small cakes are ready to be served!

Notes: I baked using two different types of paper cups as I have only one muffin pan which can bake only six small cakes. For that I am using the paper liners. The remaining batter I pour them into three hard paper cups.

This recipe is adapted here with slight adjustments.