Posted by on Jun 26, 2012 in Recipe | 1 comment

Hello everyone! Recently Taiwan has been raining cats and dogs like nobody’s business and our house has already accumulated three doggies! It’s preposterous. Lots of rain=no going out=eating at home. Thus, my stomach is taking a much needed break today. In the meantime, here’s a recipe for a yummy citrus cake that I whipped up during the holidays way back when. It’s too good to neglect posting about it (especially when it pretty much disappeared during dessert even after the family was full to their necks with food) so here it is!

Ingredients (for 1 cake. double the amount for 2 cakes, and you can layer them to create a two-tiered cake!)

Cake (350 degrees, 40-45 minutes)

6 tbs unsalted butter, room temperature

1 cup sugar (I used a bit less since my family never likes things too sweet!)

2 extra large eggs, room temperature

3/8 cup sour cream, room temperature

1/4 tsp grated lemon zest

1/4 tsp grated orange zest

1/4 tsp vanilla extract

1 cup all purpose flour

1/8 cup cornstarch

1/4 tsp kosher salt

1/2 tsp baking soda


1/2 cup (1/4 pint) heavy cream, chilled

1 1/2 tbs sugar

1/4 tsp pure vanilla extract

1/2 pint fresh strawberries

Despite all the ingredients, this cake is very easy to make! Preheat your oven to 350 degrees. First start off by creaming the butter and sugar with a handy dandy electronic mixer if you have one until fluffy. If your butter is still cold, you can microwave it for 10 seconds to soften it up, this makes creaming it later extremely quick. Then add the eggs one at a time to the mixture, making sure each is incorporated fully before adding the next. Then add the sour cream, mix fully,zest, mix fully, and finally vanilla. In a separate bowl, sift the flour, cornstarch, salt, and baking soda together. Using a whisk helps to break up clumps! Then, add the dry mixture slowly to the wet mixture until you have your cake batter completed! Now simply pour into your cake pan and pop in oven for 40-45 minutes. While it’s baking, you can get started on the whippings.

Here’s how to make simple yet fresh and delicious whipped cream. Homemade whipped cream on a cake really makes a big difference. Simply pour the heavy cream and vanilla extract together in a large bowl. Then, take your electronic mixer and whip it like crazy until beautiful snowy peaks form. If the cake is already sweet, you might try adding less sugar and vanilla extract. Then you can fill up a decorating bag (or a plastic ziplock bag and cut a hole in the corner if you’re desperate) to decorate your cake. Chop up strawberries or use them whole, however you want to decorate your cake! When the cake is ready make sure to LET IT COOL before decorating otherwise you will end up with a hot mess. Like a girl with mascara running down her face! ^_^

Hope you guys enjoy this recipe, if you decide to try it please let me know what you think or if you have suggestions to tweak it into a more marvelous creation! Look forward to more Taiwan related posts soon ;)

– Jas

                                                            Photographs taken and provided by Jasmine Hwang

One Comment

  1. Jun-27-2012

    Unfortunately not a perfect time to go out. But hope you enjoyed yourself and the bad weather will disappear soon. Best luck!

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