Mother’s Day Cake Recipe
A stunning and light chiffon-style cake with a custom design baked directly into the sponge. Filled with cloud-like whipped cream, it’s the ultimate Mother’s Day surprise.
- Prep Time: 45
- Cook Time: 10
- Total Time: 55
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
6 egg yolks
4 Tbsp. sugar
4 Tbsp. vegetable oil
4 Tbsp. whole milk
2 tsp. vanilla extract
1 cup all-purpose flour
6 egg whites
2 Tbsp. cornstarch
1/2 tsp. vinegar
4 Tbsp. sugar (for whites)
Food dye gel (not liquid)
2 cups heavy whipping cream
5 Tbsp. confectioners sugar
Dash of salt
2 tsp. vanilla
Instructions
1. Preheat oven to 375°F. Grease an 8″ circular pan and line with parchment. Trace your design onto the parchment with an edible marker.
2. Separate yolks and whites into two bowls.
3. Whisk yolks, sugar, oil, milk, and vanilla until combined.
4. Sift in flour and cornstarch; whisk until smooth.
5. Whip egg whites in a stand mixer until frothy. Slowly add vinegar and sugar, whipping to stiff peaks.
6. Gently fold egg whites into yolk batter without deflating.
7. Remove small amounts of batter, dye with food gel, and place in piping bags.
8. Pipe your design onto the parchment. Chill in fridge for 5-8 minutes.
9. Pour remaining batter over the chilled design. Bake for 8-9 minutes.
10. Flip cake out immediately and peel off parchment. Bake remaining batter for extra layers.
11. Whip heavy cream, confectioners sugar, salt, and vanilla to stiff peaks.
12. Assemble by layering plain cake, whipped cream, and the designed cake on top.
Notes
Use gel colors only to prevent thinning the batter.
Be extremely gentle when folding egg whites to keep the cake airy.
Peel parchment while the cake is warm to ensure a clean design.
Find it online: https://sweetcraftrecipes.com/beautiful-mothers-day-cake/