Calamansi Souffle Cake
This Asian inspired cake is super light and melt in your mouth, it is easy to make and require just a few ingredients. The citrus flavor from calamansi gives this cake a very unique touch.
I got this dwarf calamansi tree a while ago and since then it has been given us loads and loads of little citrus fruits which according to Wikipedia it is a hybrid between mandarin orange and kumquat. . In spite of the seeds in it I love how easy is to squeeze the fragrant juice out of it. Often I add to water or use as a lemon in salad and cooking, in another words, anywhere you use lemon I sometimes substitute for calamansi.
Now you can see how the idea of making calamansi cake was born…the recipe is based on Orange Lemon Sponge Cake from Jeannetay’s Blog, which by the way has amazing recipes for cake and bread.
Oh! Before I forget, the batter is baked in a water bath (bain-marie), therefore the light and moist texture of the cake resembling cotton…so plan and make sure you have all the necessary tools ready.
Since I love everything mini I used 2 mini angel food cake pans and one 4” round pan.
Ingredients:
3 large eggs, separated 45 g cake flour ⅛ teaspoon salt 25 canola oil 35 g calamansi juice (or lemon juice) ⅛ teaspoon cream of tartar 40 g sugar (10 g + 30 g)
Method:
Sift flour and salt together and set aside.
Preheat oven to 350F
In a large bowl whisk the egg yolk together with the sugar (10g), oil until creamy and the yolk turns light yellow. Add the calamansi juice and whisk well. Add the sifted mixture of flour and combine well without over mixing. Set aside.
Whisk egg white in a medium bowl until foamy then add cream of tartar, slowly add the remaining 30g of sugar. Whisk until firm peaks form.
Add approximately ⅓ of the egg white meringue to the bowl containing the egg yolk mixture with flour and mix gently until the egg white are totally blend in. Add another ⅓, and fold into the batter. Finally add the last ⅓ portion of the egg white to the cake batter folding gently to not deflate the air in the meringue.
Pour the batter into a prepared 6”pan (round or square, lined with a parchment paper on the bottom) or a 2 mini angel pan (4.5”) plus a round 4” pan.
Bake for 20 minutes at 350F. Remove from the oven and unmold the cake by flipping on a plate or wire rack and let it cool.
If you enjoy this Asian inspired cake recipe, please take a look at Cotton Soft Cheesecake or Pumpkin Cream Cheese Cake recipes.
Did you know that calamansi is packed with vitamin C? Like all the other citrus fruit, calamansi contains high levels of vitamin C and antioxidants. It is very popular in Phlippines combined with soy sauce and used as marinade or dipping sauce.
Thank you for visiting Color Your Recipes…have a colorful week! Calamansi Poppy Seed Muffin
This is a recipe for a simple muffin, loaded with citrus flavors from calamansi and poppy seed. Great for breakfast or as a snack. Have you ever heard of calamansi? Well, I did by chance…years ago, I was looking for a dwarf orange family tree, and bump into this nice tree which at the time looked like a mandarin orange tree. After a few months I noticed that the fruits were tiny, they looked like the little cuties, but much smaller. I thought that the farmer made a mistake when placing the tag…It was then that I looked carefully at the tag…it said calamansi or calamondin.
After a lot of search in the internet I learned that calamansi is a cross between mandarin orange and kumquats, which are slightly elongated. This fruit is very popular in Philippines and Malaysia and grow throughout Southeast Asia.
These little orange like fruits are like orange, starts off as a green and turns orange-yellow as it matures on the tree. Apparently you can use it either way, green or orange-yellow. The juice is tart, like lemon, although much more fragrant. I have been using calamansi to marinate chicken, pork…the same way I would use lemon. This time I decided to bake some muffins and substitute the lemon juice for calamansi juice.
They came out nice, they had a hint of an exotic aroma…but one thing I would change next time baking these muffins it to add a bit more of the calamansi juice.
This is a super simple recipe, no need for any especial gadget…just a couple of bowls and spatulas…I hope you will try this recipe one day.
Ingredients:
⅓ cup sugar 2 tablespoons calamansi freshly squeezed juice 120 g all-purpose flour 1 teaspoon baking powder ⅛ teaspoon baking soda ⅛ teaspoon salt 6 tablespoons yogurt (I used non-fat, but feel free to use any kind) 1 egg ½ teaspoon vanilla extract ¼ cup unsalted butter, melted and cooled 1 tablespoon poppy seeds Method: Preheat the oven to 400 degrees F. Fit mold with 9 medium size paper muffin cups.
In a medium bowl, whisk together sugar, flour, baking powder, baking soda and salt.
In another large bowl, whisk the melted butter, yogurt, eggs, vanilla and calamansi juice together until well blended. Pour the flour mixture over the wet ingredients and, with the rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough, do not over mix. Stir in the poppy seeds.
Scoop the batter into the muffins cups.
Bake for 18 to 20 minutes, or until the tops are golden and a wooden stick inserted into the center of the muffins comes out clean.
Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.
Store leftovers in an airtight container at room temperature, or freeze for future enjoyment
If you enjoy this citrus dessert, you might want to check on Tangerine Chiffon Cake or Lime Pudding Cake.
Did you know that calamansi like all the other citrus is rich in vitamin C? In spite of the orange color, the fruit is very sour, although the peel is sweet, resembling a kumquat. Thank you for stopping by Color Your Recipes…have a colorful week!