The mother-in-law’s cake is an incredibly easy and fluffy dessert!
A classic I would say, one of those sweet preparations defined as pantry cakes, perfect therefore for the breakfast of the whole family, prepared without scales but just with a spoon which is our magic unit of measure.
Remember that each spoonful of cream weighs 15 grams so…I’ll leave it to you to do the math to reach the 200 ml needed to make the butter-free and light mother-in-law’s cake!
It’s light and it’s also amazing when filled with cream, mascarpone and strawberries…OH MY GOD I think I’ll make it super indulgent next time!!! Lack of affection?? Stress at the max???
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I have opened a recipe channel open to everyone and free on WhatsApp without notifications and sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
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Much much more ha ha ha! Have a nice day and enjoy this delicious mother-in-law’s cake!
MOTHER-IN-LAW’S CAKE
The kitchen of ASI
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: batter for 7-8 inch diameter pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for MOTHER-IN-LAW’S CAKE RECIPE
- 3 Eggs
- 10 tablespoons Sugar
- 12 tablespoons Flour
- 7/8 cup 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’S CAKE
#ADV
- Pan
- Mixer
- Stand Mixer
Preparation of MOTHER-IN-LAW’S CAKE
With the stand mixer or electric beaters, beat for about ten minutes, the whole eggs with sugar: it’s crucial to obtain a light and fluffy foam that “writes”!
At low speed, add the fresh liquid cream without whipping it, mixing the batter well.
Sift the flour with the baking powder and add these dry ingredients slowly at low speed.
Personally, if I use the stand mixer, after adding the dry ingredients to this whipped mass, I always use a flexible spatula to ensure everything is incorporated and perfectly mixed.
Pour the mixture into a round pan with a variable diameter from 7 to 8.5 inches, previously buttered and floured or lined with parchment paper.
The size varies for one reason, 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 know!).
Bake the mother-in-law’s cake for about 40 minutes or according to your oven’s characteristics at 356°F, always doing the toothpick test before turning off the heat.
Let it cool thoroughly, then unmold and serve the soft, delicate, and decidedly exquisite mother-in-law’s cake! ENJOY YOUR MEAL!
Annalisa
Tips and Notes
ALSO SEE
THE DIFFERENT MEASUREMENT UNITS IN DESSERTS
HOW TO MAKE NUMBER SHAPED CAKES
BATTERS AND FILLINGS FOR GREAT CAKES
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