Basic cake batter - the French way


Basic cake batter - the French way
The cake is one of the classic cakes of the pastry world (The frenchs call them "journey cake"), and there are many ways to make it.

Here's a new basic recipe for its dough, into which you can then add the flavors (pistachio, lemon, chocolate, etc.) and ingredients (dried fruit, fresh fruit, etc.) of your choice.
58 K 4.2/5 (6 reviews)
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Last modified on: September 7th 2025
For 255 g, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 10 min.
Cooking: 7 min.
All in all: 20 min.
When should you start or finish this recipe?
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 - 7 min.
Basic cake batter - the French way : Stage 1
Melt 1 ½ tablespoon 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.
Basic cake batter - the French way : Stage 2
Mix 13 cup egg and 13 cup caster sugar in a bowl with a whisk.

Stage 3 - 1 min.
Basic cake batter - the French way : Stage 3
Add 3 tablespoons cream...

Stage 4 - 1 min.
Basic cake batter - the French way : Stage 4
...and mix again.

Stage 5 - 2 min.
Basic cake batter - the French way : Stage 5
Sieve ½ cup flour, ½ teaspoon baking powder and ¼ teaspoon salt together into the mixture.

Stage 6 - 1 min.
Basic cake batter - the French way : Stage 6
Mix again.

Stage 7 - 2 min.
Basic cake batter - the French way : Stage 7
Pour the warm noisette butter into the mixture through a fine strainer.

Stage 8 - 1 min.
Basic cake batter - the French way : Stage 8
Mix one last time.

Stage 9
Basic cake batter - the French way : 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
Basic cake batter - the French way : 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).

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.
Keeping: Should be used the same day.
Source: Based on a recipe by Christophe Michalak.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe10 RDI=5 %120 RDI=10 %40 RDI=5 %860 RDI=40 %3,620 RDI: 40 %
Per 100 g5 RDI=2 %50 RDI=4 %10 RDI=2 %340 RDI=20 %1,410 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: milk, egg, Gluten
How much will it cost?
  • For 255 g : 0.65 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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