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Recipe: My mom's Chilean pound cake

My mom's Chilean pound cake. My mom's dark chocolate pound cake was the dessert my brother and I grew up fighting over. It's a rich and easy cake to make. And now, after years of having my mom make this cake, I have taken the reins.

My mom's Chilean pound cake Classic Pound Cake - A complete guide on how to make perfect, and delicious Pound Cake! Tips + Tricks and Troubleshooting guide. This classic pound cake is so easy and fool-proof, you can nail it even if you're a baking novice! You can cook My mom's Chilean pound cake using 7 ingredients and 10 steps. Here is how you achieve that.

Ingredients of My mom's Chilean pound cake

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

This is a long post, so you can zip straight down to the recipe below if. A delicious made from scratch recipe bursting with fresh strawberries. Soft, moist and perfect with a morning coffee or to take to My mom got the recipe from a teacher friend, Annabelle. I wish Annabelle was still around so I could thank her for passing this recipe on to our family.

My mom's Chilean pound 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.

My mom and I experimented and made this for lunch. It came out so good I promptly went to the fish market so I could make it for my dinner guests that night. "This recipe is an amazing authentic Chilean cake also known as 'Torta de Mil Hojas' or 'Thousand Layers Cake.' Mom On Timeout. Serving up real food for real families! This amazingly easy and outrageously decadent Reese's Peanut Butter Chocolate Chip Pound Cake is a dream come true! Bûche de Noël with Mascarpone Cream and Dark Chocolate Lemon-Glazed Citrus-Yogurt Pound Cake.

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