KALAMANSI SPONGE LOAF CAKE

 

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  • Servings:
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Ingredients

  • 1 1/2 cups cake flour (I use Swans Down)
  • 1/2 teaspoon salt
  • 1 teaspoon double-acting baking powder
  • 6 pcs large eggs
  • 3/4 cup sugar
  • 1/3 cup melted butter, cooled slightly
  • 1 tablespoon kalamansi (native lemon) juice, about 2 large kalamansi or 1 sachet frozen-kalamansi juice, thawed
  • grated zest of 2 large kalamansi

Directions

  • Preheat oven to 375 F. Butter two 8 x 3 loaf pans (aluminum foil pans sold in stores); set aside.
  • Aerate using low speed of electric mixer to blend well: cake flour, salt and baking powder; set aside.
  • Whisk eggs until fluffy, then gradually beat in sugar.
  • Continue beating until thick and lemon-colored.
  • Fold in flour mixture.
  • Slowly fold in melted butter, kalamansi juice and zest.
  • Pour into prepared pans.
  • Bake in preheated 375 oven for 15 to 20 minutes or until toothpick inserted in center of cake comes out clean.
  • When completely cooled, I brush top of baked cakes with melted butter and sprinkle sugar (taisan-like cakes).

Notes

I usually double the recipe and freeze 2 loaves. So when I crave for my easy trifle dessert or toasted thick slices of kalamansi sponge cake 'ala mamon tostado', all i do is thaw, fix and enjoy!

Categories: Dessert 
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