Italian Mother-in-Law Cake
User Reviews
5
Italian Mother-in-Law Cake
Description
This cake starts by beating whole eggs with a yolk and granulated sugar until pale and fluffy, incorporating air to create a light texture. Heavy cream and vanilla extract are added for richness and flavor. Cake flour combined with baking powder and salt is gently folded in to provide structure and leavening.
Baked at a moderate temperature of 340°F in a greased and floured round pan, the batter rises to produce a tender crumb with slight moistness from the cream. Dusting the finished cake with powdered sugar adds a touch of sweetness and an elegant look.
The cake is best served unfrosted, making it suitable for everyday occasions or light desserts. It can be stored at room temperature or refrigerated, with instructions for freezing to prolong freshness. Its simplicity highlights the cake's delicate texture and gentle vanilla flavor.
Ingredients
- 2 large egg
- 1 large egg yolk
- ½ cup granulated sugar 112 grams total, + 1 tablespoon
- ¾ cup heavy cream 200 grams total, or whole cream or whipping cream
- 1 teaspoon vanilla
- 1¼ cups cake flour
- 1½ teaspoons baking powder
- 1 pinch salt
*To make homemade cake flour, for every cup of flour remove 2 tablespoons and replace with 2 tablespoons of cornstarch, sift together.
Instructions
- Pre-heat oven to 340F (170C). Grease and flour an 8 inch (20 cm) round cake pan.
- In a large bowl (or stand up mixer using the whisk attachment) beat together the eggs, yolk and sugar until light and fluffy. About 4-5 minutes. Add the cream and vanilla and beat on low to combine.
- Add the flour, baking powder and salt beat for 1 minute. Pour the batter into the prepared pan and bake for approximately 40-45 minutes, check for doneness with a toothpick.
- Let the cake slightly cool (about 10 minutes) in the pan then move to a wire rack to cool completely. Dust with powdered sugar before serving. Enjoy!
Notes
- Store the unfrosted cake at room temperature in an airtight container for up to 3 days to maintain moisture.
- Refrigerate wrapped tightly to extend freshness up to 5-6 days, avoiding drying out.
- Freeze cooled cake wrapped securely for up to 2 months; thaw in the refrigerator overnight before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 100mg | 33% |
| Sodium | 33mg | 1% |
| Potassium | 133mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 427IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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