The mother-in-law’s cake is a soft and delicate dessert, very quick to prepare; light as a cloud, it’s perfect to enjoy at breakfast or as a snack with a good tea or a cup of milk. Its texture similar to sponge cake makes it ideal as a base to be filled, it’s great with custard and fresh fruit or with slightly tart jams.
The origin of the cake is uncertain although, from the ingredients present in the dough, it seems quite ancient and of peasant origin; in fact, to prepare it you will need few simple ingredients almost always present in your pantry.
The legend tells that it was created to impress mothers-in-law who would show up at the daughters-in-law’s house unexpectedly, and they would quickly prepare a delicious dessert to offer with afternoon tea.
The recipe I propose today is the most widespread, the inventor is unknown but it is really simple and quick; the ingredient that characterizes it is the cream that makes the cake surprisingly soft.
Try other soft breakfast cakes:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 326.03 (Kcal)
- Carbohydrates 46.09 (g) of which sugars 24.15 (g)
- Proteins 5.93 (g)
- Fat 14.18 (g) of which saturated 0.99 (g)of which unsaturated 1.20 (g)
- Fibers 0.43 (g)
- Sodium 180.45 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
The recipe I propose is the same found online on all cooking sites but I adapted it to a 9-inch pan to have a cake of the right size both to enjoy and to fill.
- 1 1/5 cups all-purpose flour
- 2/3 cup potato starch
- 3/4 cup sugar
- 4 eggs (medium)
- 1 cup cup fresh whipping cream
- 1 packet baking powder
- 1 tsp vanilla extract
- 1 tsp lemon zest (grated)
- 1 pinch salt
- 2 tbsp vanilla powdered sugar (for finishing)
Tools
- 1 Bowl
- 1 Sieve
- 1 Electric whisk
- 1 Springform Pan 9-inch
Procedure
In a large bowl, beat the eggs (they must be at room temperature) with the sugar until they are light and fluffy.
While continuing to beat the mixture, add the cream in a stream, the vanilla, salt, and grated lemon zest.
Sift the flour with the potato starch and baking powder, then incorporate them into the mixture, beating for 1 minute.
The batter is ready.
Butter and flour the baking pan. Pour the mixture inside and bake the cake for 30/35 minutes in a preheated oven at 347°F. Do the toothpick test to check if it is cooked through; if necessary, extend the baking time for a few more minutes.
Remove the cake from the oven and let it cool slightly before taking it out of the pan. Transfer it to a wire rack to cool completely.
The mother-in-law’s cake is ready, sprinkle it generously with powdered sugar and serve.
Tips
Storage
The mother-in-law’s cake keeps at room temperature for 3/4 days
in the proper cake container.
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For tips on making the recipes contact me on FACEBOOK and, if you like, follow me on INSTAGRAM
Send me your photos, I will gladly publish them on my social media
