KALAMANSI SPONGE LOAF CAKE
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
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).
Pairs Well With
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!