Mom’s not so secret anymore cake recipe

22 Aug

So my Mom had suddenly decided she needed to pass on her own secret cake recipe to me over this weekend. This recipe has been years in the making and in my Mom’s opinion absolute perfection. I do agree it is pretty damn good cake, but it is not like a lot of cakes out there.

This cake is a variation of a chiffon cake and is more like the cakes you get from the Asian bakeries not like the cakes bought at most American bakeries. My major issues with some cakes out there is the heavy denseness, the grainy and overly sweet flavor. The texture of this cake is soft almost like an angel food cake, moist without being heavy and not too sweet. Because the cake is not overly sweet by itself, it makes a good balance for that sugary frosting that is going to be slathered all around. I find this cake to taste quite good on its own. Here are some of the pictures taken through out the process.

cake coming out of the oven

cake cooling upside down

cakelayer slice ready for assembly

mango cake finished ~ delicious!

This cake is not the easiest to make and would suit those with some baking experience. So here it goes…

Mom’s not so secret anymore (chiffon) cake

Ingredients

1 (3.3 oz or 95g) C sifted low gluten cake flour

6 eggs

1 cup sugar

1/4 C vegetable oil

1 tsp cream of tartar

1 tsp baking powder

1 tsp vanilla

Directions

  1. Pre heat oven to 350 degrees F
  2. Sift together 3.3oz of cake flour and 1 tsp of baking powder and set aside
  3. Separate eggs into yolk and white into separate bowls. Take special care to insure no egg yolks are in the egg whites.
  4. Whisk the egg yolks and slowly whisk in ½ cup of sugar then ¼ cup oil and then 1 tsp vanilla extract
  5. Slowly whisk in flour and baking powder mix into the egg yolks then set aside.
  6. In a mixing bowl whisk the egg whites together while slowly adding the other ½ cup sugar and cream of tartar until stiff peaks form. It should take about 3 minutes of whisking at medium speed. If you can invert the bowl and nothing falls out then it is good to go.
  7. Preheat your greased cake pan (do not use a non-stick pan, regular aluminum is the best) in the oven for 5 mins.
  8. Gently fold in egg whites into the egg yolk mixture. Do not stir vigorously or else your cake will go flat.
  9. Bake for 45-50 minutes or until golden brown on top and when you put a tester (tooth pick or knife) into the center of the cake it comes out clean.
  10. Cool the cake inverted using four cups/bowls to prop up the outer edges of the pan. If the cake is not cooled upside down for at least 10 minuets, the cake will deflate.

How you want to decorate it is up to you. This makes a good cake base for many applications. In case you are wondering the fruit is layered after dipped into melted agar to bind it together. I am not sure how much agar to use exactly since we always just eye ball it. Gelatin is also an option for binding the fruit on top. There is a layer of cream underneath and in the middle. Let me know if the direction are not clear or if there are any question about the directions. Enjoy CAKE!

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12 Responses to “Mom’s not so secret anymore cake recipe”

  1. jollyblue626 August 22, 2011 at 7:33 pm #

    The cake looks AMAZING! I will definitely try this recipe!

  2. Jackie August 23, 2011 at 7:37 am #

    It beautiful and yummy yummy…..

  3. Julie (A Case of the Runs) August 23, 2011 at 3:10 pm #

    I love these kinds of cakes!

  4. eftychia August 30, 2011 at 10:17 am #

    This is a delicious cake and a beautiful decoration! Thanks for sharing.

  5. junewilliams7 September 8, 2011 at 4:14 pm #

    Step 6 – “If you can invert the bowl and thing falls out then it is good to go.”

    Do you mean “invert the bowl and NOTHING falls out”?

  6. Juls October 14, 2011 at 7:17 am #

    Made this yesterday for a work Bake Off Auction. The cake turned out beautifully and fluffy even though I forgot to add the oil =)

    Will definitely make this again.
    Thank you for sharing your mum’s secret recipe

    • nerdswithfood October 21, 2011 at 5:14 pm #

      Thanks for sharing that with us! Let us know if you make it again – we’d love to see some pictures! You should definitely try it with different types of fruit. The flavor of the cake is very complimentary to just about any kind of fruit you pair it with.

  7. Andrea May 21, 2013 at 6:50 am #

    This is beautiful! My daughter wanted a peacock cake with mango angel food cake for her birthday. This looks like something she would love as she isn’t thrilled with traditional cakes. I was thinking I could use kiwi slices for the feathers and lay the mango slices flat. I’d like to use this cake recipe in a sheet pan. Any thoughts or advice? Also what did you use to make the fruit so shiny? Thank you!

  8. Karemi May 16, 2014 at 9:09 am #

    In case of not having piping gel What can we use Instead of that.

  9. Lola Smith June 9, 2014 at 9:40 am #

    Your cake looks amazing! Would you mind sharing your recipe for the mango filling and how to decorate the outside? Thanks for the post

  10. Sharon January 17, 2015 at 6:59 am #

    Hi,

    Your cake looks beautiful. May I ask how big is your cake pan? Thanks

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