I made this cake for my friend Liz’s birthday; hence, the design. (And cake decoration is not really my forte so forgive me. :))
The recipe was originally for calamansi cupcakes but instead of pouring the batter into paper-lined muffin cups, I poured it into a rectangular baking tin.
Here’s the rest of the recipe:
- 1 cup butter, softened
- 1 cup white sugar
- 4 eggs
- 1 tsp vanilla essence
- 1/2 cup calamansi juice
- 2 cups all-purpose flour, sifted
- 1 tbsp baking powder
- Preheat oven to 350 degrees Fahrenheit (176 degrees Celsius).
- Sift flour and baking powder together.
- Cream butter and sugar until light and smooth.
- Add eggs one at a time to the cream mixture.
- Add the flour mixture a little at a time.
- Add the vanilla slowly.
- Add the calamansi juice last.
- Mix all ingredients together.
- Pour half of the batter into a greased rectangular baking tin. Fill up to 1/3 full.
- Bake for 20 minutes.
- Repeat steps 9 and 10 for the other half of the batter.
- Arrange the two layers one on top of the other. In between the layers, spread vanilla buttercream frosting.
- Spread the rest of the frosting on the layered cake – top and sides. Decorate the cake as desired.
- To soften the butter, leave it outside the refrigerator one hour before making the batter.
- About 60 pieces of calamansi fruit can make half a cup of calamansi juice.
- You can adjust the amount of calamansi juice to suit your taste – reduce it if you’d like a less sour cake.
- This recipe makes 18 regular cupcakes if the batter was poured into cupcake molds instead.