Easiest Way to Make Perfect My mom's Chilean cake

My mom's Chilean cake. Watch me as I bake and decorate my mom's birthday cake! I'm making a chocolate cake filled with chocolate ganache and a raspberry italian meringue. Today's video is a different one!

If you like this kind of videos. As you were describing the cake at the beginning, I kept thinking, there's no way this could be the same recipe as MY mom's apple cake, right? This is a real old-fashioned American chocolate layer cake. You can cook My mom's Chilean cake using 7 ingredients and 10 steps. Here is how you cook it.

Ingredients of My mom's Chilean cake

1. You need 1 cup of sugar.
2. You need 2 of eggs.
3. You need 3 cups of flour.
4. Prepare 1 cup of milk.
5. You need 3 tablespoons of butter.
6. Prepare 1 teaspoon of baking powder.
7. Prepare 1 of orange.

It's very moist, very chocolatey, a snap to make and best baked the day before serving. Marcia Kiesel acquired the recipe from her friend Joyce Cole, who got it from her mother. This steamed sponge cake, called bak tong gou (literally "white sugar cake") is a Cantonese classic often eaten at the end of a dim sum meal. It has the makings of a traditional cake—there's flour, sugar, and a leavener (though perhaps an atypical one in yeast)—but through the process of steaming, it's.

My mom's Chilean cake step by step

1. Pre heat the oven at 180 °C.
2. Beat sugar and eggs together with electric mixer..
3. Melt butter, then add butter and milk to the mix..
4. Pass the flour and baking powder through a strainer before adding to the dough. Incorporate to the mix..
5. Squeeze the juice and grate the skin of about 1/3 or 1/2 of the orange (depending on size of orange and desired taste). Add to the dough and mix. Dough should be liquid enough to pour into the mold but very thick..
6. OPTIONAL: for flavoring, you may change the orange for lemon, cocoa powder, 1 tbp vanilla essence, anise, etc..
7. Spread some oil on the inside surfaces of the mold, pour the mix in evenly and put inside the oven for 40 to 60 minutes. Do not open the oven door before 40 minutes as it might become flat..
8. Remove from the oven and stick a pointy knife in the middle of the cake until you reach the bottom of the mold. Remove the knife, if it comes out with batter or stains from it, put back in the oven for about 10 minutes. Repeat this process until knife comes out mostly clean..
9. Let rest for about 10 minutes and preferably serve warm. You can also serve it cool after it has cooled down. Keep in an airtight container, preferably at room temperature as the fridge might make it become stiff..
10. OPTIONAL: decorate the top with frosting, melted chocolate, fruits, sprinkles, etc. You may also serve a slice with honey or syrup on top.

The Best Chilean Desserts Recipes on Yummly Calzones Rotos (chilean Fried Pastries), Chilean Strawberry Kuchen ~ Cream Tart, Macedonia De Frutas (chilean-style Fruit Salad). These traditional Chilean empanadas are filled with a mixture of ground beef, onions, raisins and black For a delicious, moist tea bread try this pineapple and zucchini bread. Not only is the cake easy to This is a recipe my Mom has made, specially in September (Chilean independence's day) ever. I got this from my mom.