Ingredients:
200g egg white
1/8 teaspoon cream of tartar powder
56g butter, room temperature
25g sugar
25g yoghurt
100g flour
1/8 teaspoon baking powder
1/8 teaspoon baking soda
8 teaspoon shredded carrot
8 teaspoon of chopped cashew nut
Steps:
1. Beat the egg white till fluffy and stiff. Add cream of tartar powder and continue beating till stiff peak.
2. Cream butter with sugar till soft and fluffy. Add in yogurt and beat for another 2 mins.
3. Slowly add in bit by bit of the flour (sifted) and mix till even.
4. Fold in the egg whites till even.
5. Preheat oven at 200 degree celsius.
6. Scoop in 45g to each of the paper cups.
7. Add in 1 teaspoon of carrot and chopped cashew nut to the mixture. Shake to let the carrots sink in.
8. Bake the cake at 180 degrees for 13 mins.
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