Just eggs, greek yogurt, flour, sugar and baking powder 😍This is the fluffiest cake we’ve ever made

Searching for a cake that is airy, light, and visually striking? This recipe for yoghurt cake, which resembles a Japanese yoghurt cake and is made with less sugar and cornflour, is a high-rise, whipped egg white cake. After preparing the batter, fold in the chocolate chunks and yoghurt. After pouring the thin batter into the baking pan, bake it until it becomes fluffy and light. After giving the cake a little dusting of powdered sugar, serve. A tiny bit of crunch and a hint of chocolate flavour are added by the chocolate chips. You can eat the cake by itself or with a scoop of your preferred ice cream.

Ingredients

1. 4 egg yolks
2. 4 egg whites
3. 3 tbsp sugar
4. 400g Greek yogurt (10%)
5. 4 tbsp cornstarch
6. 1/2 tsp baking powder
7. 40g chocolate chips

Step-by-Step Instructions

Mixing the Egg Yolks

Begin by separating the egg yolks from the whites. In a mixing bowl, combine the egg yolks with the sugar, baking powder, and cornstarch. Mix until well combined and the mixture is smooth. Then, gently fold in the Greek yogurt until evenly incorporated.
Beating the Egg Whites

In a separate clean bowl, beat the egg whites until stiff peaks form. This will help give your cake its light and airy texture.
Combining the Ingredients

Carefully fold the beaten egg whites into the yolk mixture, making sure not to deflate the egg whites. Once combined, gently stir in the chocolate chips for an extra indulgent touch.

Baking the Cake

Preheat your oven to 170°C. Pour the cake batter into a greased baking dish and spread it out evenly. Bake in the preheated oven for about 1 hour, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

Tips:

• Make sure to use only full-fat Greek yogurt. If you can’t find it in a store near you, look for any other full-fat thick-style yogurt.
• The bowl used for whipping the egg whites must be clean. If there is any fat residue, the egg whites won’t whip properly.
• Make sure to use fresh eggs, as they will be easier to whip to stiff peaks.
• Feel free to substitute the chocolate chips with white chocolate chips. You can also use freeze-dried berries instead of chocolate chips.
• For a citrusy flavor, leave out the chocolate chips, and add orange, lime, or lemon zest (or a combination of all three!). Decorate with more zest.

Make sure to use parchment paper. The cake rises quite high and the parchment paper will provide support to the cake as it rises.

Don’t omit the cornstarch. It helps to absorb some of the residual liquid left behind from the yogurt.

The eggs are a big part of this cake, so they can’t be replaced with an alternative.

Homemade Chocolate Croissants

How to Make Chocolate Croissants in 30 Minutes

Traditional croissant dough is a fun, but a time consuming process. It’s something everyone should try at some point, but it certainly does not fit into our definition of an easy recipe. That’s why we adore this recipe.

Thanks to store-bought puff pastry, you really can make flaky, homemade chocolate croissants without the extra time and fuss. Everyone will love them, too.
Ingredients:

1. 2 cups all-purpose flour
2. 1/2 tsp salt
3. 1 tbsp sugar
4. 2 tsp active dry yeast
5. 3/4 cup warm milk (around 110-115 degrees Fahrenheit)
6. 1 egg
7. 1/2 cup (1 stick) butter, at room temperature
   8 oz dark chocolate, cut into small pieces

Instructions:

1. In a large mixing bowl, combine 1 1/2 cups flour, 1/2 tsp salt, 1 tbsp sugar, and 2 tsp active dry yeast. Add 3/4 cup warm milk and 1 egg, and stir until well combined.
2. Gradually add the remaining flour, about 1/2 cup at a time, until the dough is smooth and elastic. Knead the dough for about 5 minutes.
3. Place the dough in a greased bowl and cover with a towel. Allow it to rise in a warm place for about 1 hour, or until it has doubled in size.
4. Preheat your oven to 400 degrees Fahrenheit.
5. Roll out the dough on a lightly floured surface into a large rectangle, about 1/4 inch thick. Spread 1/2 cup (1 stick) of butter over 2/3 of the dough, leaving a 1-inch border around the edges. Fold the unbuttered third of the dough over the buttered third, and then fold the remaining buttered third over that, as if you’re folding a letter.
6. Roll out the dough again into a large rectangle, about 1/4 inch thick. Fold the dough into thirds again, as before. Repeat this process one more time, for a total of three turns.
7. Roll out the dough into a large rectangle, about 1/8 inch thick. Cut the dough into triangles, about 3-4 inches on the base and 6-8 inches on the height.
8. Place a piece of chocolate on the base of the triangle, and roll the dough up, starting at the base and moving towards the point of the triangle. Pinch the ends to seal.
9. Place the croissants on a baking sheet lined with parchment paper. Allow them to rise for another 15 minutes.
10. Brush the croissants with an egg wash (1 beaten egg mixed with 1 tsp of water)
11. Bake for 15-20 minutes, or until golden brown.
12. Let the croissants cool for a few minutes before serving.

5-Ingredient Pull-apart Garlic Bread Recipe Is Quick, Easy & Addictive You’ve found the perfect recipe for fast garlic bread to serve for supper. No kneading is necessary for this delectable pull-apart garlic bread recipe, which is made with frozen bread dough.

We love our garlic! Here’s a quick and simple five-ingredient pull-apart garlic bread made with butter, frozen bread dough, parsley flakes, and garlic powder. Before dipping the dough into the garlic butter, it is thawed and cut into pieces. After rising for almost an hour, the dough is baked until it turns brown. It’s an enticing scent! Five minutes or so before the loaf is done baking, sprinkle with grated cheese to make Cheesy Garlic Pull-Apart Bread.

Ingredients

• 1/4 cup (4 tablespoons) butter, melted
• 1 tablespoon dried parsley flakes or fres loh chopped parsley
• 1 teaspoon garlic powder
• 1/4 teaspoon garlic salt
• 1 loaf (1 pound) frozen white bread dough, thawed

Here’s how to  make it: 

1. Combine the butter, parsley flakes, garlic powder and garlic salt in a small bowl.
2. Cut the thawed bread dough into 1-inch pieces.
3. Dip the pieces into the butter and put into a greased 9×5-inch loaf pan. Cover with a kitchen towel and let it rise for 1 hour.
4. Bake in a preheated 350-degree F oven for about 30 minutes or until golden brown

The blueberries on my small blueberry shrub have finally begun to ripen over the last week. Since this is the first year that we have had fruit from our small plant, I may have been overly enthusiastic about this phenomena. I made the decision to try a new blueberry-related recipe as a way to celebrate.
Wake up to the sweet aroma of Fresh Blueberry Muffins!

Ingredients

Muffin Batter:

1. 2 cups all-purpose flour
2. 3/4 cup sugar
3. 1/2 cup unsalted butter, melted
4. 1 cup milk
5. 2 large eggs
6. 2 teaspoons baking powder
7. 1/2 teaspoon salt
8. 1 teaspoon vanilla extract
9. 2 cups fresh blueberries

Topping:

2 tablespoons sugar (for sprinkling

Directions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together flour, sugar, baking powder, and salt.
3. In another bowl, whisk together melted butter, milk, eggs, and vanilla extract.
4. Combine the wet ingredients with the dry ingredients until just mixed. Gently fold in the blueberries.
5. Fill each muffin cup about 3/4 full and sprinkle the top of each muffin with sugar.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Banana Pudding Cake Recipe

I’m a huge fan of banana pudding and cake recipes, so this delectable banana pudding cake excites me much!

In this recipe, layers of moist banana cake are filled with sliced bananas, vanilla wafers, and vanilla cream. The layers are then frosted with cream cheese frosting and garnished with whipped cream. It’s a really lovely and tasty cake!

components

1. One box of vanilla cake mix plus the ingredients specified on the box
2. One package of vanilla pudding mix (3.4 oz).
3. 2. Cold milk,
4. Cool, 1/2 c. Whip
5. 1 1/2 cups softened butter
6. 5. Powdered sugar
7. Two tsp of undiluted vanilla extract
8. A kosher salt pinch
9. plus two tablespoons of heavy cream
10. Two sliced bananas
11. . Nilla Wafers broken up

Guidelines

First Step

• Bake the cake: Turn the oven on to 350°. Grease two 9-inch round cake pans with cooking spray and line them with parchment paper. Follow the directions on the cake mix package to prepare it. Split the batter among the cake pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool for ten minutes in the pans before turning them over onto wire racks to finish cooling.
• Step 2: Prepare the pudding: Pour the milk and pudding mix into a big basin and stir until the mixture thickens, about 5 minutes. Add Cool Whip and fold.
• Step 3: Prepare the buttercream frosting by combining the butter, three cups powdered sugar, vanilla, and salt in a large basin and beating with a hand mixer. Beat till fluffy and light. Beat in heavy cream and the remaining sugar until smooth.
• Step 4: Decorate the cake: Cut off each cake’s rounded top with a serrated knife to make it level. Place a layer of pudding on top of one cake, then the majority of the banana slices (reserving some for garnish). After putting the second cake on top, cover the whole thing with buttercream frosting, saving about a cup to add piping on top of. Crushed Nilla wafers should be pressed over the cake’s edges.
• Using a piping bag fitted with a large star tip, transfer the remaining buttercream and pipe giant swirls around the top of the cake. Add more banana slices and Nilla wafers as decorations..

SOFT & FLUFFY HOMEMADE BREAD

It looks easy enough to make bread with basic flour, water, yeast, and a little salt, doesn’t it? However, even small adjustments to ingredient amounts, baking methods, or measurements have a big effects on the quality of your bread.

With a few easy recipe adjustments, you can easily create the ideal level of fluff and soft texture in your bread. Let’s begin by discussing common bread-making errors that lead to dry or chewy bread and providing advice on how to correct them:

Ingredients:

1. 5 cups of flour
2. 1 tablespoon of dry yeast
3. 2 tablespoons of sugar
4. 1 teaspoon of salt
5. 1/4 cup oil
6. 2 cups of milk
7. 1 tablespoon of butter
8. 100 grams of ghee
9. 1 egg yolk
10. Sesame

Preparation:

1. Mix all ingredients for batter and knead.
2. Divide the dough into 4 parts.
3. Stretch out the cake.
4. Brush with melted butter and form a roll.
5. Let sit for 30 minutes.
6. . Roll up each roll and brush with butter. Form a roll. Place on a baking tray with parchment paper and make cuts.
7.  Let sit for 1 hour.
8. Grease each roll with yolk and sprinkle with sesame seeds.
9. Bake for 20 minutes at 180°C/350°F.

EASY CHOCOLATE CREAM CHEESE POUND CAKE

This simple pound cake with chocolate cream cheese gets together very quickly, yet it tastes fantastic. It’s an easy cake that everyone will enjoy to make.

Ingredients for the Dreamy Cream Cheese Chocolate Pound Cake:

1. Two ounces of chopped dark chocolate,
2. or 3/4 cup (105 g) all-purpose gluten-free flour; Better Batter was used by me.If xanthan gum is already present in your blend, omit the 1/2 teaspoon.
3. 1/4 cup (36 g) cornstarch (you can also use potato starch or arrowroot)
4. One tsp of kosher salt
5. sixty grams, or 3/4 cup Dutch-processed cocoa powder (plus 1/8 teaspoon baking soda if using natural cocoa powder)
6. sixteen tablespoons (224 grams) of room-temperature unsalted butter
7. One cup (200 grams) of powdered sugar, plus additional for sprinkling
8. 9 ounces (252 g) of room-temperature eggs (approximately 5 large eggs)
9. Two tsp finely ground vanilla extract
10. Two fluid ounces, or 1/4 cup made coffee (or milk, but let’s focus on the coffee!), at room temperature

 Regarding the Chocolate Glaze:

1. diced four ounces of dark chocolate 
2. and one-fourth cup (2 fluid ounces) of heavy cream
3. One teaspoon of pure vanilla

SETTLEMENT:

• Set the broiler temperature to 325°F. Grease or line a normal 9-by-5-inch part skillet with parchment paper and store it. Put the chopped chocolate in a small, microwave-safe bowl and melt it in 30-second bursts at 60% power until it’s smooth and liquefied (or use a double evaporator).
• Set the bowl aside to cool for a bit. Filter the flour, thickener, cornstarch, and cocoa powder into a medium-sized bowl. Add the salt and mix until thoroughly combined. Close up the basin. In the oar connection-equipped bowl of a stand blender (or an Using a hand blender in a large bowl, beat the sugar and margarine until the mixture falls from the mixer in a lace when the oar is lifted, about 3 minutes.
• Beat in the vanilla and eggs one at a time until everything is well combined. After each choice, beat to combine the chocolate with the fermented espresso.

Finally, add the flour and cocoa powder mixture slowly while the blender is running on low. briefly till they recently joined. The player should pour thickly and be smooth.

After emptying the hitter into the prepared dish, use a damp spatula to smooth the surface. Put in the center of the preheated broiler and cook until a toothpick inserted in the center comes out clean.

compared to a few clammy pieces joined (around 60 minutes). Remove from the broiler and let cool in the prospect for a few minutes before transferring to a wire rack to cool completely.

Prepare the covering. Put the broken chocolate into a small, heatproof bowl. Put the cream and vanilla into a small saucepan and heat over medium-low heat until the mixture thickens. Drizzle the heated cream over the chopped chocolate and allow to sit for about a minute, or until the chocolate begins to melt.

Process the chocolate until it’s smooth and dissolved. Using a large blade or tiny counterbalanced spatula, spread the icing evenly over the cooled pound cake. Let the coating settle at room temperature for the duration. Slice generously and proceed to serve.

Inspired by and styled by Donna Hay. modified from my recipe for gluten-free chocolate cinnamon pound cake in the Starbucks style.

Have fun