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...).
36K 6 4.2
Last modified on: November 18th 2020
Keywords for this recipe:For 550 g, you will need:
- 1
cup + 3 tablespoons butter - 2
2⁄3 cup egg ( How to... ) - 3
2⁄3 cup caster sugar - 4
½ cup cream - 5
1 cup flour - 6
½ teaspoon baking powder - 7
2 pinches salt
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 10 min. | 7 min. | 17 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 7 min.
Melt cup + 3 tablespoons 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 ½ cup 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,728 Kcal or 7,235 Kj | 28 gr | 243 gr | 71 gr |
| 86 % | 11 % | 23 % | 11 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 337 Kcal or 1,411 Kj | 6 gr | 47 gr | 14 gr |
| 17 % | 2 % | 4 % | 2 % |
How much will it cost?
- For 550 g : 1.22 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some recipes that use this recipe
Pistachio cake
Here's a loaf-style cake made with a classic batter, flavoured with pistachio (of course), and with a crunchy "macaronade" topping.
28K 1 hour 54 min.
This recipe uses (among others)
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Mulled apple juice, Brioche royale, Fruit crémeux, Cantucci di Prato, Moist chocolate cake, ... All |
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Poppy seed and lemon cake, Caramelized apple "moelleux" cake, Kouign-amann brioche, Spring veal sauté , Chocolate mug cake, ... All |
 | Egg: You can get more informations, or check-out other recipes which use it, for example: Fish in a seed crust, Caramelized pear custard tart, Tomato omelette, Gâteau Breton (Brittany butter cake), Breton galettes (pancakes), ... All |
 | Cream: You can get more informations, or check-out other recipes which use it, for example: Artichoke Soup, Vol-au-vent, Potato purée , Bounty-style tart for Alison, Alpine gratin, ... All |
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