My mom's Chilean cake. This moist, airy chiffon cake was my dad's favorite. Mom revamped the original recipe to include lemons. I'm not much of a baker, but whenever I make this dessert my family is thrilled! —Trisha Kammers, Clarkston, Washington.

As I grew older and developed a love for baking myself, I tried lots of my mom's recipes, but never the cake. It felt sacrilegious in some way, to ask her to spill her secret. Then, at my bridal shower, my mom gave me the most special gift: A handwritten book of all our favorite family recipes, including, to my surprise, the birthday cake. Food preparation My mom's Chilean cake is a fun point, additionally it ends up being more special worth if you cook it on your own. By utilizing the complying with 7 components, you can begin cooking 10 actions. observe the following area for you to begin cooking quickly.

Ingredients of My mom's Chilean cake

It's 1 cup of sugar.
Prepare 2 of eggs.
Prepare 3 cups of flour.
You need 1 cup of milk.
It's 3 tablespoons of butter.
It's 1 teaspoon of baking powder.
It's 1 of orange.

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My mom's Chilean cake step by step

Pre heat the oven at 180 °C.
Beat sugar and eggs together with electric mixer..
Melt butter, then add butter and milk to the mix..
Pass the flour and baking powder through a strainer before adding to the dough. Incorporate to the mix..
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..
OPTIONAL: for flavoring, you may change the orange for lemon, cocoa powder, 1 tbp vanilla essence, anise, etc..
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..
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..
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..
OPTIONAL: decorate the top with frosting, melted chocolate, fruits, sprinkles, etc. You may also serve a slice with honey or syrup on top.

My mom baked cake for the first time last night and is now out of town for a couple of days. When she left she left them on the stove. Should I put it in the fridge or leave it out? I don't want to to get stale. I didn't want to chance it so I used full fat.