52 Weeks of Cake (Week 6): Because Not Everything has a Backstory

As the title of this entry states: not everything has a backstory. Sometimes, I need the feeling of spontaneity to be excited with what life has to offer. The same goes with baking. I know a lot of people, especially professional bakers or pastry chefs would say that everything should be planned. There must be a game plan to accomplish the things needed to be accomplished. However, that would be pretty boring even though you love what you are doing.

Calamansi Yoghurt Loaf Cake

With that said, the spirit of spontaneity hit me a few days before, not having the 52 Weeks of Cake Challenge in mind, that I decided to make a loaf cake with a very citrus-y taste. It is still considered a cake it’s just that it was baked in a loaf pan. It was perfect! It hit me at the right time because I had all the ingredients on hand so I didn’t have to go out and buy stuff. And the main ingredient is so Filipino — Calamansi! Calamansi is the Filipino version of lime and lemon. It is much smaller but packs a big flavor. The recipe was really simple to make and the result was incredibly delicious! The cake was tender and moist and you can really taste the tang of the citrus. I am a lover of anything citrus and this made me fall deeper in love with it! I also made a soaking syrup just to make it moister and to make the calamansi flavor more prominent by mixing 30ml of calamansi juice with 1/4 cup of sugar then pouring it over the still warm loaf.

There you go! Spontaneity makes you do things that are worth doing. It’s just that this goes with the 52WoC Challenge that I was able to hit two birds with one stone.

Calamansi Yoghurt Loaf Cake

Adapted from Sotong Cooks

110g butter
100g caster sugar
2 egg yolks
1 tsp grated calamansi rind
30 ml calamansi juice
125g plain yoghurt
140g all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
2 egg whites
1/8 tsp salt
40g sugarPreheat oven to 170°C. Prepare a greased and floured pan. Sift together plain flour, baking powder and baking soda. Set aside.

Beat butter and 100g caster sugar until light and fluffy.Slowly beat in yolks. Blend well. Add  calamansi rind and juice.

Fold in yoghurt and plain flour itermittently in batches. Combine well.

In another bowl, whisk egg whites until frothy. Still whsiking, gradually add the 40g sugar and salt. Whisk until soft peak forms.

Gently combine egg whites with the flour mixture.

Pour batter into prepared pan, bake 30-35 minutes or till cooked. Remove and leave to cool on a wire rack.

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