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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6 Comments

  1. Roz Lazarus

    Thank you – will make it in the morning! Will channel my thoughts to you and your beloved mum?Shabbat Shalom

    1. Lisa Goldberg

      That’s so lovely. We hope your cake worked out well!

  2. Jason

    Hi Lisa,. What temperature do you bake the chiffon and for how long? Thanks.

    1. Lisa Goldberg

      180C (conventional temp) for 1 hour or until completely cooked through

  3. Colleen

    That looks so lovely. The pan looks like quite a large one. What size pan should I use please?

  4. Zora

    Just wondering if you use a SR flour or plain for a shiffon cake?

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If you want to make Edith’s Plum Cake, you can find it in It’s Always About the Food. I’ve also put a link in my profile to the online recipe.

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