Preparation | Resting | Cooking | Start to finish |
---|---|---|---|
21 min. | 30 min. | 35 min. | 1 hour 26 min. |
1 | Allow ingredients to come to room temperatureTake 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. | |
2 | Make the cake batterPut into a food-mixer bowl: 125 g butter (cut into small pieces), 110 g caster sugar and 15 g Vanilla sugar. | |
3 | Start beating and mix the sugar and butter thoroughly. | |
4 | Add the eggs one at a time... | |
5 | ...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). | |
6 | Sieve 160 g flour and 10 g baking powder together. | |
7 | Mix into the batter with whisk. Refrigerate the batter for 30 minutes. | |
8 | Bake the cakePreheat the oven to 390°F (200°C). Pour the batter into the mould or tin. | |
9 | Bake for 30 to 40 minutes. Test the centre of the cake to check that it is cooked . |