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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...).

39K 4.2/5 based on 6 reviews

Last modified on: November 18^th 2020

Keywords for this recipe:

For 550 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 2 g baking powder
7 2 pinches salt
Total weight: 512 grams

Change these quantities to make: 275 g 550 g 1 kg 100 g 1 kg 650 g

Change measures: Metric

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How long will 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 ... ?
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Step by step recipe

Stage 1 - 7 min.

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.

Stage 2 - 2 min.

Mix 120 g Egg and 150 g caster sugar in a bowl with a whisk.

Stage 3 - 1 min.

Add 80 g cream...

Stage 4 - 1 min.

...and mix again.

Stage 5 - 2 min.

Sieve 120 g flour, 2 g baking powder and 2 pinches salt together into the mixture.

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.

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.

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 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Egg, Gluten

How much will it cost?

For 550 g : 1.32 $

Change currency:

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

Pistachio cake

Here's a loaf-style cake made with a classic batter, flavoured with pistachio (of course), and with a crunchy "macaronade" topping.
31K 1 hour 54 min.

See all recipes that use it

This recipe uses (among others)

	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Mini palmiers, Ramekins with almonds, apples and lemon, Fruit crémeux, Chocolate eclairs, Grapefruit cake, ... All
	Flour: You can get more informations, or check-out other recipes which use it, for example: Milk rolls, Caribbean upside-down cake, Fish in a sesame crust, Pink Reims biscuits, Cigarettes Russes (Piroulines), ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Pear, grapefruit and pistachio tart, Stuffed baguette , French Family Cake, Far Normandy-Brittany, Piedmont pyramids, ... All
	Cream: You can get more informations, or check-out other recipes which use it, for example: Potato gratin, Coconut-vanilla cream for Elsa , Coconut-vanilla cream for Elsa , Quick chicken curry, Escalope of veal in a cream sauce, ... All

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