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| Satisfyingly moist & tender! |
This was originally a lemon yoghurt cake recipe but as I didn't have any lemons on hand I used calamansi limes instead. Lo and behold, a Clamansi Yoghurt Cake is born! A very delicious moist one too!
Calamansi Yoghurt Cake
Ingredients:
110g butter
100g caster sugar
2 egg yolks
1 tsp grated clamansi rind
30 ml calamansi juice
125 g plain yoghurt
140 g plain flour
1 tsp baking powder
1/2 tsp bicarb soda
2 egg whites
1/8 tsp salt
40 g caster sugar
Icing:
55 g icing sugar
1 tbs water
Method:
1) Preheat oven to 170 deg Centigrade. Prepare a greased and floured ring pan. Sift together plain flour, baking powder and bicarb of soda. Set aside.
2) Beat butter and 100g caster sugar until light and fluffy.Slowly beat in yolks. Blend well. Add calamansi rind and juice.
3) Fold in yoghurt and plain flour itermittently in batches. Combine well.
4) In another bowl, whisk egg whites until frothy. Still whsiking, gradually add the 40g sugar and salt. Whisk until soft peak forms.
5) Gently combine egg whites with the flour mixture.
6) Pour batter into prepared pan, bake 30-35 minutes or till cooked.
7) Remove and leave to cool on a wire rack.
Note: I baked mine in a 4x8 inch loaf pan and a few cupcakes. Adjust baking time accordingly.
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| Calamansi Yoghurt Cupcakes, anyone? |
