Basic cake batter - the French way
The French have adopted the word "cake" for one that will stand up to being transported (usually made a loaf tin and sometimes called a "travel cake" in French). There are many versions, but here is a new basic recipe to which you can your choice of flavours (pistachio, lemon, chocolate...) and other ingredients (fresh or dried fruit, nuts...).
41K 4.2/5 based on 6 reviews
Last modified on: November 18th 2020
Keywords for this recipe:For 1 kg 100 g, you will need:
- 1
0 kg 2 g butter - 2
0 kg 8 g Egg ( How to... ) - 3
10.6 oz caster sugar - 4
0 kg 5 g cream - 5
0 kg 13 g flour - 6
0.1 oz baking powder - 7
4 pinches salt
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 10 min.
Cooking: 7 min.
All in all: 17 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 7 min.
Melt 0 kg 2 g butter in a small pan on low heat.
Bring to the boil, then wait until it stops boiling and begins to give off a nutty smell (you have just made noisette butter).
Take off the heat and leave to cool until just warm.
Bring to the boil, then wait until it stops boiling and begins to give off a nutty smell (you have just made noisette butter).
Take off the heat and leave to cool until just warm.
Stage 2 - 2 min.
Stage 3 - 1 min.
Add 0 kg 5 g cream...
Stage 4 - 1 min.
...and mix again.
Stage 5 - 2 min.
Stage 6 - 1 min.
Mix again.
Stage 7 - 2 min.
Pour the warm noisette butter into the mixture through a fine strainer.
Stage 8 - 1 min.
Mix one last time.
Stage 9
Your cake batter is ready.
You can now add your chosen flavourings (chocolate, pistachio, lemon...), or leave it plain, before pouring it into the tins or moulds.
You can now add your chosen flavourings (chocolate, pistachio, lemon...), or leave it plain, before pouring it into the tins or moulds.
Stage 10
If you want to make a plain cake straight away, pour the dough into a mold and bake for about 40 minutes at 390°F (200°C).
Remarks
If you are using salted butter, omit the pinches of salt.
For a plain cake, you can use replace half an ounce (10 g) of the sugar with vanilla sugar.
For a plain cake, you can use replace half an ounce (10 g) of the sugar with vanilla sugar.
Keeping: Should be used the same day.
Source: Based on a recipe by Christophe Michalak.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 60 20 % | 490 50 % | 140 20 % | 3,460 170 % | 14,470 170 % |
| Per 100 g | 5 2 % | 50 4 % | 10 2 % | 340 20 % | 1,410 20 % |
How much will it cost?
- For 1 kg 100 g : 2.43 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
Pistachio cake
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Flour
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