![]() ![]() Spread half the cake batter over the bottom of the pan, sprinkle over half the cinnamon sugar and chocolate chips.In a small bowl, whisk together ½ cup of sugar and cinnamon for topping.Beat egg whites until stiff and gently fold through batter.Add sour cream and dry ingredients in alternative batches until well mixed. Sift flour, salt, baking powder and bicarb soda in another bowl.In a large bowl, cream butter and 1½ cups of sugar, add vanilla and egg yolks and beat until creamy.Grease and line the bottom of a 22 cm x 30 cm x 5cm baking pan.Preheat oven to 180☌ conventional, or 160☌ fan-forced.125 grams unsalted butter cut into pieces at room temperature. ![]() Over the years, I’ve used both dark and milk chocolate chips and, sometimes, a combination of both, and they’ve all worked well. I usually just use a a 375 gram packet of chocolate chips and find it chocolate-y enough. ![]() The original recipe also calls for a massive amount chocolate chips (2 cups or 450 grams). Note on the recipe: I’ve adapted this recipe to Australian metric measurements but if you want to use American measurements, the original recipe is here. This is a cake for a crowd, a real feasting cake, it may even be a cake someone will marry you for. As I was recovering from a migraine, I didn’t get to taste any of its exceptional qualities, so I’ve kept the original three cups of flour in the recipe below, until further trials. There were some in my family who said this made it even better than usual, although because the batter wasn’t as stiff, it probably caused the chocolate chips to sink more. I was recovering from a massive migraine headache when I made it and forgot to add about half a cup of flour. This is one of my family’s favorites and I baked this particular cake for my sister and nephew’s birthday. You could, I supposed, experiment with the flavors in this recipe, add some nuts, substitute some fruit or jam for the chocolate, but it would take away some of the universal appeal of it. I have thought over the years that it might be worth halving the recipe but then I thought, ‘no’, this is a cake that works best as a party cake and I only make it for serious cake eating occasions, it is not a great keeping cake and should be eaten within about two or three days of baking and is absolutely at its best eaten on the day it is baked. This recipe makes the most enormous amount of cake. This, I can believe, because this cake is worth marrying into a family for. It is Deb Perelman’s mother’s recipe and Deb claims it may be one of the main reasons her husband married her. I’ve been making this cake for years now, ever since I first saw it on the world’s most famous food blog, Smitten Kitchen, in 2006. ![]()
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