The mother-in-law cake is an easy and super soft dessert!
A classic I would say, one of those defined pantry desserts, perfect for the whole family’s breakfast prepared without scales using only a spoon as our magical measuring unit.
Remember that each tablespoon of cream weighs 15 grams so… I’ll leave you to do the math to reach the 200 ml needed to make the butterless mother-in-law cake light and fragrant!
It’s light and also amazing if filled with cream, mascarpone and strawberries …OH MY GOD I think next time I’ll make it so super indulgent and rich!!! Lack of affection?? High stress???
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I have opened a channel with free recipes open to everyone on WhatsApp with no notifications and no sound, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you’ll be able to read a sweet and a savory recipe!
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Much much more ha ha ha! Have a nice day and enjoy this delicious mother-in-law cake!
MOTHER-IN-LAW CAKE
The kitchen of ASI
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: batter for 7 to 8 inch diameter pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
INGREDIENTS FOR MOTHER-IN-LAW CAKE RECIPE
- 3 Eggs
- 10 tablespoons Sugar
- 12 tablespoons Flour
- 200 ml Fresh liquid cream
- 1/2 packet baking powder
- as needed parchment paper or butter and flour for the pan
- as needed Powdered sugar (optional)
TOOLS FOR MOTHER-IN-LAW CAKE
#ADV
- Pan
- Mixer
- Stand Mixer
PREPARATION OF MOTHER-IN-LAW CAKE
Beat with the stand mixer or electric beaters for about ten minutes, the whole eggs with the sugar: it is essential to obtain a light and super fluffy foam that “writes”!
Add the fresh liquid cream at low speed, mixing the batter well.
Sift the flour with the baking powder and add these dry ingredients at low speed.
Personally, if using the stand mixer, after adding the dry ingredients to this whipped mixture, I always use a flexible spatula to ensure everything is well incorporated and perfectly mixed.
Pour the mixture into a round pan with a variable diameter from 7 to 8 or up to 9 inches previously greased and floured or lined with parchment paper.
The size varies for one reason only, which is the height of the cake: if you want it taller, use a smaller pan or vice versa (it’s not advice, just a small clarification you already well know!).
Bake the mother-in-law cake for about 40 minutes or depending on your oven’s characteristics at 356°F and always do the toothpick test before turning off the oven.
Let it cool well, then remove from the pan and enjoy the soft, delicate, and absolutely delicious mother-in-law cake! ENJOY YOUR MEAL!
Annalisa
Tips and notes
ALSO SEE
DIFFERENT MEASUREMENT UNITS IN DESSERTS
HOW TO MAKE NUMBER SHAPED CAKES
SOAKS, BATTERS, AND FILLINGS FOR GREAT CAKES
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