Plain cake
This is a classic, loaf-shaped cake, deliberately left plain for you to embellish as you choose.
76K 3.5/5 based on 19 reviews
Last modified on: December 30th 2019
Keywords for this recipe:For 1 cake, you will need:
- 1
150 g Egg ( How to... ) - 2
125 g butter - 3
110 g caster sugar - 4
15 g Vanilla sugar - 5
160 g flour - 6
10 g baking powder - Total weight: 570 grams
Change measures:
Times for this recipe
Preparation: 21 min.
Resting: 30 min.
Cooking: 35 min.
All in all: 1 hour 26 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 - 4 min.
Allow ingredients to come to room temperature
Take the butter out of the fridge at least 1 hour beforehand.
Break the eggs then weigh 125 g butter carefully; this is important for the rest of the recipe. Put into a bowl and leave at room temperature for at least 1 hour.
Stage 2 - 3 min.
Make the cake batter
Put into a food-mixer bowl: 125 g butter (cut into small pieces), 110 g caster sugar and 15 g Vanilla sugar.
Stage 3 - 5 min.
Start beating and mix the sugar and butter thoroughly.
Stage 4 - 3 min.
Add the eggs one at a time...
Stage 5 - 2 min.
...and beat until the mixture is smooth.
Important: If the mixture begins to curdle, stop beating and plunge the bowl into a pan of hot water, beating with a hand whisk until the mixture homogenizes (normally about 1 minute).
Important: If the mixture begins to curdle, stop beating and plunge the bowl into a pan of hot water, beating with a hand whisk until the mixture homogenizes (normally about 1 minute).
Stage 6 - 2 min.
Sieve 160 g flour and 10 g baking powder together.
Stage 7 - 30 min.
Stage 8 - 2 min.
Bake the cake
Preheat the oven to 390°F (200°C).
Pour the batter into the mould or tin.
Stage 9 - 35 min.
Bake for 30 to 40 minutes. Test the centre of the cake to check that it is cooked .
Remarks
If you want to include dry fruit, chocolate chips, etc., add these at stage 6, mixed with the flour.
Keeping: Several days.
Source: Based on recipe by Gaston Lenôtre.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,219 Kcal or 9,291 Kj | 34 gr | 306 gr | 122 gr |
| 111 % | 13 % | 29 % | 19 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 389 Kcal or 1,629 Kj | 6 gr | 54 gr | 21 gr |
| 19 % | 2 % | 5 % | 3 % |
| Per cake | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,219 Kcal or 9,291 Kj | 34 gr | 306 gr | 122 gr |
| 111 % | 13 % | 29 % | 19 % |
How much will it cost?
- For 1 cake : 2.06 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Flour
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Egg
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Butter
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Caster sugar
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