Hamantashen Time. Purim is here!
It’s hamantashen time at our place. The Jewish festival of Purim is coming soon. Hamantashen is the name for the sweet three-cornered filled pastry served
The Custard Chiffon Cake: An MMCC Icon
We thought that Mothers' Day was the perfect day to share this heartwarming video.
Monday Morning Cooking Club’s Mother’s Day 2018
To celebrate Mother’s Day, we can never resist sharing this unique video of Merelyn making her late mother Yolan’s glorious – and now legendary – custard chiffon cake. After years of persuasion, Yolan gave it to Merelyn but sadly never got to see it published. 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 this magical ‘yellow cake’, and gain a special insight into a special relationship.
The recipe can be found on page 35 of our first book Monday Morning Cooking Club (2011).
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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.
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My latest piece for @thejewishindependent - you can find the link in my Instagram profile or copy this into your browser https://thejewishindependent.com.au/pesach-a-time-to-eat-like-theres-no-tomorrow
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6 Comments
Thank you – will make it in the morning! Will channel my thoughts to you and your beloved mum🙏Shabbat Shalom
That’s so lovely. We hope your cake worked out well!
Hi Lisa,. What temperature do you bake the chiffon and for how long? Thanks.
180C (conventional temp) for 1 hour or until completely cooked through
That looks so lovely. The pan looks like quite a large one. What size pan should I use please?
Just wondering if you use a SR flour or plain for a shiffon cake?