Passover 2025
The Ultimate Pesach Recipe Guide
Video clip: Merelyn makes her mum’s Custard Chiffon Cake
We thought that Mothers' Day was the perfect day to share this unique video - Merelyn's mother's Custard Chiffon Cake.
We couldn’t resist but share this unique video. The recipe can be found on page 35 of our book. It comes from Merelyn’s mother, who gave it to Merelyn shortly before sadly passing away. Merelyn treasures this recipe like no other, and feels her mother is with her every time she makes it. Have a look at this beautiful video where you will learn all the secrets of the Chiffon Cake, and gain a special insight into a special relationship.
If you need the PERFECT chiffon tin, we now have it (after searching far and wide!!) on this website. Head straight to the shop and you could be baking by the weekend! And remember, all our profits from all sales of books and kitchen equipment go straight to charity.
Share:
Facebook
Twitter
Pinterest
WhatsApp
LinkedIn
Lisa Goldberg
Lisa embraces the part of Jewish culture which embodies the saying ‘it’s always about the food’. She is a fresser with an unbridled passion for eating, cooking and nurturing those around her with food. Her legal background has given her a great foundation to help guide – and work side by side with – this truly amazing bunch of kind, funny and enlightening women to produce and publish four extraordinary cookbooks. She feels incredibly grateful to have had (and still has) the opportunity – since 2006 – to spend so much of her time dedicated to, and fully immersed in, such a delicious, inspiring and worthwhile project.
All Posts
Social Media
Recently
The Ultimate Pesach Recipe Guide
Crisp yet chewy layers of...
A quick 4-ingredient, 10 minute...
Anzac Day, held on April 25, is a national day of remembrance in Australia and New Zealand that honours every soldier who served in war and peacekeeping. We remember those who made the ultimate sacrifice.
Anzac biscuits, made from oats and golden syrup were created during World War I because they were affordable, long-lasting, and could be sent to soldiers overseas without spoiling.
We make them every year to honour the tradition of Australia.
Lest we forget
Find the recipe in my reel with @roknox4wentworth
I am a cook. @roknox4wentworth is actually not.
She is much more than that.
Ro is the fabulous Liberal candidate for my electorate of Wentworth (NSW).
So, in anticipation of ANZAC Day on Friday, I invited Ro into my kitchen to honour the Australian tradition of baking these exceptionally irresistible oat and golden syrup biscuits,
and also to prove two things:
1. Anyone can make excellent ANZAC biscuits (yes, even Ro, a self-proclaimed non-cook), and
2. Sometimes stepping into unfamiliar territory is exactly what leadership looks like.
ANZAC BISCUITS
140 g (1 scant cup) plain flour
55 g (1/2 cup) rolled oats
85 g (heaped 1/3 cup) caster sugar
20 g (1/4 cup) shredded coconut
20 g (1/4 cup) desiccated coconut
1/8 teaspoon salt
110 g (1 stick) unsalted butter
40 g (1 heaped tablespoon) golden syrup
1/2 teaspoon bicarb soda
Preheat the oven to 160℃.
Line a baking tray. Combine the flour, oats, sugar, coconut and salt in a large bowl. In a small saucepan, melt the butter and golden syrup together. Once melted, stir in the bicarb soda. Let it froth and thicken and then pour onto the dry ingredients. Mix well. Place heaped teaspoons of the mixture onto the prepared tray. Flatten slightly if you prefer a more crunchy biscuit. Bake for 20 minutes or until deep golden.
Makes about 30.
Please share this post so everyone can get baking this week!
🍪🍪🍪
🇦🇺🇦🇺🇦🇺
👩🍳👩🍳👩🍳
#ANZACDay #BakeToRemember #honouringANZACday #RoKnox #WentworthVotes #ANZACBiscuits #voteliberal
#roknoxforwentworth #anzacbiscuitrecipe
Categories
MMCC Related
Related Posts
Frozen Lemon Meringue
Crisp yet chewy layers of meringue sandwiched together with light lemony custard. Yum!
BROWN SUGAR NUTTIES
A quick 4-ingredient, 10 minute gluten free KLP biscuit. It has it all!
Matzo Kugel: PASSOVER IS COMING
A Passover dessert that you will not be able to live without.
22 Comments
Moved to tears. That was a really great chiffon tutorial and a beautiful tribute to a special lady.
Yum yum. Loved the reference to Merelyn’s Mum and a reflection back to her childhood eating yellow cake.
What a beautiful video, and wonderful story behind such a delicious recipe 🙂 makes me think of the delicious cakes my mum would cook. it also makes me want to try this one….
Best cake have been cooking for over 50 years.
Have added the grated peel of a lemon to your recipe.
Thank you for sharing.
Thanks Ruth – we are so pleased to hear that you love the cake. It is really one of our favourites! The lemon zest is a lovely idea. Happy baking!
Thank you for sharing this with us. I’m really moved because it reminds me so my late mother. Am looking forward to trying these recipes. Btw I am an ex-South African living in Israel!
There is something incredibly special, warming and unique about recipes and food that is shared with love ones. Food memories are possibly one of the most powerful ones we have and should always be treasured…thank you for sharing Merelyn.
Thank you for your lovely words Anneka! Merelyn x
Hi there!
Just LOVE this recipe. The flavour is fantastic. Just one small issue…. When I took it out of the oven and inverted it to cool it fell out of the pan within a minute or two. It was definitely cooked through and I followed the instructions in the cookbook exactly as written. Went and bought a specific pan for it. It rose up the sides beautifully. What could I have done wrong? Next time should I skip inverting it?
Thanks for your help, your blog and your book! I so enjoy them all!
Lauren
Hi Lauren
This does happen occasionally when people make it for the first time – and it has happened to each of us over the years – and it happens when it is just the tiniest bit undercooked. I assume you haven’t greased the tin? (Sorry have to ask!) Try adding 15 minutes cooking time and see how you go. If that works fine, then the next time cut off 5 minutes and so on until you get the right consistency and a cake that falls in the pan. Make a note of your cooking time.
Let me know how you go?
Cheers
Lisa
video says “private”???
Thank you for sharing the recipe and technique. My mother is also always with me when I’m baking or cooking.
Love the video! Cannot wait for the new book! I have both the others and I love the stories,
Can you tell me what is custard powder? I’m in the US. Thanks!
Hi This looks so good and I would love to give it a go. Would you be able to share the oven temperature and cooking time please and is it 6 egg whites?
Thank you!
Replying to myself. All good now. Thanks!
Hi please can you indicate what temperature you bake the custard chiffon cake and for how long? Also are the measurements the same for the UK?
Many thanks
Is it possible to get the recipe emailed to me. I live in South Africa and unfortunately I do not have any access to this recipe book.
Many thanks
Loryn Sevel
sevelloryn@gmail.com
Hi! Where would I be able to buy the chiffon pan size please?
https://www.kitchenwarehouse.com.au/Mondo-Angel-Food-Cake-Pan-26cm?gclid=Cj0KCQiAuvOPBhDXARIsAKzLQ8Fzo64DgOT2wBs-74Qe4mnjCdIIbkAN14OXbS43upiCC92Zp2dwr4saAm-3EALw_wcB
Thank you!
Thank you!