Basic cake batter - the French way

A recipe from cooking-ez.com

For 510 g, you will need:

• 1 40 g butter
• 2 120 g egg  ( How to... )
• 3 150 g caster sugar
• 4 80 g cream
• 5 120 g flour
• 6 3 g baking powder
• 7 2 g salt
• Total weight: 515 grams

Times:

Preparation	Cooking	Start to finish
10 min.	7 min.	20 min.

Step by step recipe

1	Melt 40 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.
2	Mix 120 g egg and 150 g caster sugar in a bowl with a whisk.
3	Add 80 g cream...
4	...and mix again.
5	Sieve 120 g flour, 3 g baking powder and 2 g salt together into the mixture.
6	Mix again.
7	Pour the warm noisette butter into the mixture through a fine strainer.
8	Mix one last time.
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.
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). Note: As always with cakes, if you want a nice opening on top when baking, try this very effective trick.

Remarks

If you are using salted butter, omit the salt.
For a plain cake, you can use replace half an ounce (10 g) of the sugar with vanilla sugar.

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