"Moelleux" cake batter
This French-style "moelleux" cake batter gives a softer, moister texture than a classic cake batter. It can be made plain or varied with different flavourings.
26K 3.3/5 based on 6 reviews
Last modified on: January 26th 2022
Keywords for this recipe:For 325 g, you will need:
- 1
2 ½ tablespoons butter - 2
1⁄3 cup Egg ( How to... ) - 3
½ cup caster sugar - 4
1 teaspoon Vanilla sugar - 5
¼ cup cream - 6
2⁄3 cup flour - 7
½ teaspoon baking powder
How long will it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 9 min. | 10 min. | 19 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 - 10 min.
Stage 2 - 2 min.
Stage 3 - 1 min.
Add ¼ cup cream and mix again.
Stage 4 - 3 min.
Sieve 2⁄3 cup flour and ½ teaspoon baking powder into the mixture.
Stage 5 - 1 min.
And mix in thoroughly.
Stage 6 - 2 min.
Finish by adding the noisette butter and mix one last time.
Stage 7
Your "moelleux" cake batter is ready. Cover with plastic film and refrigerate until needed (it can very well be done the day before).
Stage 8
This recipe is only for the dough, but if you just want to make a cake with it, put it in a pan and bake at 360°F (180°C) for about 40 minutes.
Remarks
This recipe just covers how to make the basic batter. Please see the other recipes that include it for how use and bake it.
Keeping
1 or 2 days in the fridge, covered with plastic film.
Source
Home made, based on a recipe by Gaëtan Paris..
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,199 Kcal or 5,020 Kj | 19 gr | 165 gr | 53 gr |
| 60 % | 7 % | 16 % | 8 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 346 Kcal or 1,449 Kj | 5 gr | 48 gr | 15 gr |
| 17 % | 2 % | 4 % | 2 % |
How much will it cost?
- For 325 g : 0.98 €
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
Little cakes with a chocolate and hazelnut centre
These little cakes have a chocolate and hazelnut ganache in the centre. This recipe is an opportunity to see the pâtisserie technique of insertion, which allows preparations to be elegantly hidden inside others.
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Dijonnaise pear cake
This moist cake with a pear-dijonnaise centre is made with a "moelleux" batter. The pears are cooked first in blackcurrant-flavoured crème de cassis.
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Leopard cake
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This recipe uses (among others)
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Pogne de Romans, Little lemon biscuits, Ciabatta, Home-made terrine of foie gras, Jelly-style plum jam, ... All |
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Plum and hazelnut crumble, Coconut tuiles, Arizona cupcakes, Chilli potato wedges, Leek and tuna loaf, ... All |
 | Egg: You can get more informations, or check-out other recipes which use it, for example: Almond mug cake for Mary, Santiago Cake, Almond cream or frangipane, Surprise eggs, Mustard baps, ... All |
 | Cream: You can get more informations, or check-out other recipes which use it, for example: Ramekins of duchess potatoes, Soft apple cookies, Bounty-style tart for Alison, Stock-pot fish , Paté en croute (terrine in a pie crust), ... All |
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