Incredibly Moist Mayonnaise Cake
Incredibly Moist Mayonnaise Cake
The Perfect Coffee Companion: An Amazing Cake Recipe Using Mayonnaise from Your Fridge
Don’t let that mayonnaise in your fridge go to waste! Transform it into a delicious cake. This recipe ingeniously uses mayonnaise for its richness, resulting in a cake that is surprisingly not oily, but incredibly moist and tender. It’s the perfect treat to enjoy with your coffee or tea.
Essential Ingredients- 110g Whole Wheat Flour (Our Mill)
- 110g Mayonnaise
- 110g Organic Sugar
- 3 Chilled Eggs
Cooking Instructions
Step 1
First, gather and measure all your ingredients for the cake: 110g of whole wheat flour, 110g of smooth mayonnaise, 110g of organic sugar, and 3 chilled eggs. Having everything prepped will make the baking process much smoother.
Step 2
Line the bottom of your cake pan with parchment paper. This step is crucial for preventing the cake from sticking and making it easy to remove once it’s baked.
Step 3
Carefully separate the 3 eggs into yolks and whites in two separate bowls. In the bowl with the egg yolks, add the mayonnaise and mix until well combined. Then, sift the flour (this helps prevent lumps and creates a finer batter). Add the sifted flour to the yolk-mayonnaise mixture and stir until just combined and no dry streaks remain.
Step 4
In the clean, separate bowl with the egg whites, begin whipping them to create a meringue. Use a hand mixer or a whisk, and make sure to whisk in one consistent direction.
Step 5
As soft peaks begin to form in the egg whites, gradually add the organic sugar in 2 to 3 additions, continuing to whip after each addition. Whip until the sugar is fully dissolved and the meringue is stiff and glossy. A good meringue will hold its shape and stay put even if you tilt the bowl.
Step 6
Gently fold about one-third of the stiff meringue into the flour and yolk batter to lighten it. Then, add the remaining meringue in two more additions, folding it in with a spatula using a ‘cut and fold’ motion (like drawing circles from the bottom up). Mix just until combined to avoid deflating the meringue too much. Pour the finished batter into the prepared pan.
Step 7
To remove large air bubbles from the batter surface, gently swirl a skewer or chopstick in circles on top. Cover the pan with a lid and cook over very low heat for 30 minutes. (If using an induction cooktop, set it to a low setting, around level 4, and cook for 30 minutes). Slow, gentle cooking ensures the cake bakes through evenly and stays moist.
Step 8
After 30 minutes, lift the lid to reveal your beautifully baked cake. You can insert a skewer or toothpick into the center; if it comes out clean, the cake is perfectly done.
Step 9
Carefully remove the cake from the pan and transfer it to a wire rack to cool. Allowing the cake to cool completely before slicing will prevent it from breaking apart.
Step 10
Once the cake is completely cool, slice it into your desired portions. Congratulations, you’ve made a wonderfully moist and delicious mayonnaise cake! It’s perfect with a cup of coffee. Enjoy!
