Shirley Makekau


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.


★★★★★ 4 votes



  • ·
    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
  • 1 oz
    square unsweetened chocolate, melted
  • 1/3 c
    canola oil
  • 1 c
    whole milk
  • ·
    cream filling:
  • 1/4 c
    white sugar
  • 4 tsp
  • 1/8 tsp
  • 1 large
    egg, slightly beaten
  • 1 c
    whole milk
  • 1 1/2 tsp
  • 1/2 tsp
  • ·
    chantilly frosting:
  • 13 oz
    can evaporated milk
  • 1 1/2 c
    white sugar
  • 3/4 c
  • 4 large
    egg yolks
  • 1 1/2 tsp
  • 1/4 c
    chopped toasted pecans



  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.

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Course/Dish: Cakes

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