Italian Mother-in-Law Cake Recipe - An Italian in my Kitchen (2024)

FAQs

Why is it called mother in law cake? ›

Why is it called Mother-in-Law Cake? Apparently the reason it is called this is because it can be made very quickly, so when your Mother-in-law phones at the last minute to say she is on her way, you can bake her a quick delicious cake in no time!

Baking powder, in particular, is one of those ingredients you can easily run out of without noticing, but when it comes to baking, it does a very particular job, and can be difficult to replace. Most baked goods need a leavening agent to make them rise, and if you leave it out, your cake or your cookies will fall flat.

Add an extra 2 tablespoons per cup of cake flour to equal the quantity in 1 cup of AP flour. If you're substituting all-purpose flour for cake flour, you'll want to reverse these ratios: Use 2 tablespoons less AP flour per cup of cake flour, and add 2 tablespoons of cornstarch per cup.

Similarly to using expired leaveners, letting your batter sit for too long before cooking will result in a heavy and dense cake. Fortunately, the solution is simple — be sure to preheat your oven as you mix up your batter, and pop the cake in to cook as soon as possible.

Referring to a beautifully shaped booty: In slang, "cake" can be used to describe a very nicely shaped buttocks. It is often used as a compliment [1].

Synonyms. ma-in-law (colloquial), mom-in-law (US, informal), mum-in-law (British, informal) saas (India) shviger (US slang)

When to use which one. Baking soda is used in recipes that also include an acidic ingredient, such as cream of tartar, buttermilk, or citrus juice. Conversely, baking powder is typically used when the recipe doesn't feature an acidic ingredient, as the powder already includes the acid needed to produce carbon dioxide.

Baking soda can be substituted for baking powder by dividing the amount of baking powder needed by 4 and adding twice that amount of cream of tartar. Baking soda or baking powder are essential for your baked goods to come out light, airy, and with the right texture.

Whipped egg whites. Many baked goods owe their light and airy texture to whipped egg whites rather than baking powder. This is because the process of whipping egg whites creates tiny air bubbles that increase volume and lightness.

Which is better for cakes cake flour or all-purpose flour? ›

Cake flour = low protein = less gluten = softest texture = great for vanilla cake and vanilla cupcakes. All-purpose flour = medium protein = moderate gluten = suitable for anything, from chocolate chip cookies to pizza dough.

A cake with all-purpose flour substituted for cake flour is more likely to have a slightly coarser crumb, while a cake made with cake flour will have a finer, more even crumb and enhanced tenderness. Our Traditional Angel Food Cake is a good example.

Foodtoimpress.com suggests that Cake Batter can be Refrigerated Overnight or up to 48 hours to Maintain its Freshness and Ability to Rise . Once ready to bake , the Cake Batter can either be Allowed to Warm Up or Baked Straight from the Fridge .

The term "mother-in-law" originates from the English language and has been used since the 16th century. It is thought to have been used to refer to the new wife's mother because in traditional societies, the wife would typically leave her own family and become part of her husband's family upon marriage.

Where does the word mother-in-law come from? The earliest known use of the word mother-in-law is in the Middle English period (1150—1500). OED's earliest evidence for mother-in-law is from before 1382, in Bible (Wycliffite, early version). mother-in-law is formed within English, by compounding.

Another story tells of a dim sum chef's wife creating a pastry with wintermelon paste influenced by a recipe from her mother's family. The new pastry was found to taste better than the dim sums that were being sold in teahouses, and the chef proudly told everyone it was made by his wife, hence it was named "Wife Cake".