Shirley Makekau Recipe

CHANTILLY CAKE

By Shirley Makekau tutuwoman


Recipe Rating:
 4 Ratings
Serves:
8-10
Cooking Method:
Bake

Shirley's Story

All I can say is that this cake is good.I have been making Chantilly cake for many years.Its a well known cake in the Hawaii bakeries..
I made it this Easter And it went like a flash.
This is my own picture of the cake.

Ingredients

cake batter:
3
eggs, seperated
1 1/2 c
white sugar
1 2/3 c
sifted cake flour
3/4 tsp
baking soda
3/4 tsp
salt
1 oz
square unsweetened chocolate, melted
1/3 c
canola oil
1 c
whole milk
cream filling:
1/4 c
white sugar
4 tsp
cornstarch
1/8 tsp
salt
1 large
egg, slightly beaten
1 c
whole milk
1 1/2 tsp
butter
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1/2 tsp
vanilla
chantilly frosting:
13 oz
can evaporated milk
1 1/2 c
white sugar
3/4 c
butter
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4 large
egg yolks
1 1/2 tsp
vanilla
1/4 c
chopped toasted pecans
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Directions Step-By-Step

1
Preheat oven to 350* and grease two 9x9 cake pans.
2
beat egg whites until flothy. Gradually beat in 1/2 cup sugar until soft peaks form. Sift remaining 1 cup sugar with cake flour, baking soda and salt. Add chocolate,oil and 1/2 cup milk. Beat one minute on medium speed.
3
Add egg yolks and remaining 1/2 cup milk. beat one minute until smooth. With rubber spatula gently but throughly fold in the egg white mixture.
Pour into prepared pans and bake 30-35 minutes.
Cool in pans on a rack for 30 minutes.
4
Remove from pans and with a sharp knife split cake layers into 4 layers.
5
Cream Filling
6
Combine sugar, cornstarch and salt. Add egg and blend wel, then stir in milk slowly. Cook over medium heat stirring constantly until mixture becomes to a boil and thickens. Add butter and vanilla. Chill 30 minutes and spread 1/3 of mixture between each layer.
7
Chantilly Frosting:
8
Combine milk, sugar, butter, egg yolks and vanilla.
Cook stirring constantly over medium heat for 12 minutes or untl mixture thickens. ( make sure that it is thick or it will slice right off your cake!)
Add vanilla and chill one hour covered with a piece of plastic wrap directly over surface for proper spreading consistancy.
9
Frost cake and sprinkle with the toasted pecan pieces and chill for 2 hours.
10
NOTE:
For a short cut to making this delicious cake you can use German chocolate cake mix and instant vanilla pudding and follow their directions per box.
BUT I always make the Chantilly frosting from scratch and follow all the instructions for putting it together.. But for special occasions I think it is great to do ALL from scratch.

About this Recipe

Course/Dish: Cakes