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Buy Now →These Soft Vanilla Yogurt Cakes are light, fluffy, and infused with a delicate vanilla flavor. Filled with a creamy orange custard, they offer a perfect balance of sweetness and citrusy freshness. The cakes are finished with icing sugar and chocolate drops, making them an elegant treat for breakfast, afternoon tea, or dessert.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Cooling Time: 15 minutes
- Total Time: 50 minutes
- Servings: 8 small cakes
Ingredients
For the Cake Batter:
- 1 egg
- ⅓ cup (70 g) sugar
- 3 tablespoons vanilla yogurt
- ⅓ cup + 1 tablespoon (90 ml) milk
- 1⅓ cups (170 g) all-purpose flour
- 2 teaspoons (10 g) baking powder
- 2 tablespoons (30 g) melted butter
For the Orange Cream Filling:
- 1 egg yolk
- 2 tablespoons sugar
- ¾ cup (190 ml) milk
- 1 tablespoon cornstarch
- 1 tablespoon orange peel (zest)
For Decoration:
- Icing sugar
- Chocolate drops
Directions
1. Prepare the Cake Batter:
- Preheat the oven to 180°C (350°F). Grease and line a muffin or mini cake pan.
- In a bowl, whisk egg and sugar until light and fluffy.
- Add vanilla yogurt and milk, stirring until smooth.
- Sift in flour and baking powder, mixing until just combined.
- Pour in melted butter and gently fold it into the batter.
- Divide the batter into the muffin/cake molds, filling each about ¾ full.
- Bake for 15-20 minutes or until golden and a toothpick inserted comes out clean.
- Let cool completely.
2. Prepare the Orange Cream Filling:
- In a saucepan, whisk together egg yolk, sugar, and cornstarch.
- Gradually add milk while whisking to prevent lumps.
- Stir in orange zest and cook over medium heat, stirring constantly.
- Once thickened, remove from heat and let cool.
3. Fill the Cakes:
- Once the cakes have cooled, slice them in half or make a small hole in the center.
- Pipe or spoon the orange cream into the center.
- Place the top half back or smooth the filling.
4. Decorate and Serve:
- Dust with icing sugar.
- Garnish with chocolate drops for a finishing touch.
Serving Suggestions
- Pair with a cup of coffee or tea for a delightful afternoon treat.
- Serve with fresh fruit like strawberries or oranges for added freshness.
- Drizzle with melted chocolate for a richer dessert.
Cooking Tips
- Use fresh orange zest for the best citrus flavor.
- Don’t overmix the batter, or the cakes may turn out dense.
- Chill the orange cream for 10 minutes before filling for a firmer texture.
- Use a piping bag for easy and clean filling.
Nutritional Benefits
- Rich in protein from eggs and milk.
- Good source of vitamin C from orange zest.
- Contains probiotics from yogurt, aiding digestion.
- Lightly sweetened, making it a healthier dessert option.
Dietary Information
- Vegetarian-friendly.
- Contains dairy and gluten – not suitable for lactose-intolerant or gluten-free diets.
Nutritional Facts (Per Cake)
- Calories: 180
- Protein: 4g
- Carbohydrates: 28g
- Fat: 6g
- Fiber: 1g
- Calcium: 80mg
Storage
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze unfilled cakes for up to 2 months. Thaw and add cream before serving.
- Reheating: Enjoy at room temperature or lightly warmed in the microwave.
Why You’ll Love This Recipe
- Soft, fluffy, and flavorful with a hint of citrus.
- Easy to make with simple ingredients.
- Light and refreshing, perfect for any time of day.
- Elegant and delicious, great for special occasions.
Conclusion
These Soft Vanilla Yogurt Cakes with Orange Cream Filling are a delightful blend of fluffy cake, creamy citrus filling, and a hint of sweetness. Whether you enjoy them as an afternoon snack or serve them for dessert, they are sure to impress. Try this easy and delicious recipe today!
Frequently Asked Questions
- Can I use Greek yogurt instead of vanilla yogurt?
Yes! Greek yogurt will make the cakes slightly denser but still delicious. - Can I substitute orange zest with lemon zest?
Absolutely! Lemon zest will give a tangy twist to the filling. - How do I know when the cakes are done baking?
Insert a toothpick in the center—if it comes out clean, they’re done. - Can I use a different filling?
Yes! Try custard, whipped cream, or jam for variety. - Can I make this recipe without eggs?
You can substitute 1 mashed banana or ¼ cup applesauce for the egg, but the texture may vary. - Can I use whole wheat flour instead of all-purpose flour?
Yes, but the cakes will be denser. Use half whole wheat and half all-purpose for better texture. - Can I add nuts or dried fruits to the batter?
Definitely! Chopped walnuts, almonds, or raisins would be great additions. - What’s the best way to fill the cakes?
Use a piping bag or a small spoon to add the cream into a cut or hole in the cake. - Can I skip the chocolate drops?
Yes, they are optional and can be replaced with cocoa powder dusting. - How long do these cakes stay fresh?
They stay fresh for up to 3 days when stored in an airtight container in the fridge.