Description
This Mother’s Day Cake is a delightful treat that will surely impress your loved ones. With a beautiful design and a light, fluffy texture, it’s perfect for celebrating this special day.
Ingredients
Scale
Cake Batter:
- 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
- food dye gel (not liquid)
Whipped Cream Filling:
- 2 cups heavy whipping cream
- 5 Tbsp. confectioners sugar
- dash salt
- 2 tsp. vanilla
- fresh fruit or jam (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 375°F. Grease an 8″ circular pan with cooking spray and line with parchment paper. Trace desired design on the parchment.
- Mix Egg Yolks: In a large bowl, combine egg yolks, sugar, oil, milk, and vanilla.
- Add Dry Ingredients: Sift in flour and cornstarch, then whisk until smooth.
- Whip Egg Whites: In a separate bowl, whisk egg whites with vinegar and sugar until stiff peaks form.
- Combine Batters: Gently fold egg whites into yolk mixture.
- Color the Batter: Divide batter, dye as needed, and pipe onto parchment following traced design.
- Bake: Chill, cover design with plain batter, bake for 8-9 minutes.
- Assemble: Peel off parchment, layer with whipped cream, and optional filling. Top with designed cake layer.
- Chill and Serve: Refrigerate until serving. Enjoy!
Notes
- This cake is best enjoyed fresh but can be made ahead by tightly wrapping it in plastic wrap.
- Be creative with your design and filling choices to personalize this cake for any occasion!
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 120mg