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.
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)
20 min.
Easy
170 g
7 IngredientsLast modified on: September 7th 2025
For 170 g, you will need:
- 1
1 tablespoon butter - 2
3 tablespoons egg ( How to... ) - 3
¼ cup caster sugar - 4
2 tablespoons cream - 5
1⁄3 cup flour - 6
¼ teaspoon baking powder - 7
teaspoon salt
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 10 min.
Cooking: 7 min.
All in all: 20 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 - 7 min.
Melt 1 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.
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.
Stage 3 - 1 min.
Add 2 tablespoons cream...
Stage 4 - 1 min.
...and mix again.
Stage 5 - 2 min.
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.
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).
Note: As always with cakes, if you want a nice opening on top when baking, try this very effective trick.
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.
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 recipe | 9 RDI=4 % | 80 RDI=8 % | 30 RDI=4 % | 600 RDI=30 % | 2,510 RDI: 30 % |
| Per 100 g | 5 RDI=2 % | 50 RDI=4 % | 10 RDI=2 % | 340 RDI=20 % | 1,420 RDI: 20 % |
How much will it cost?
- For 170 g : 0.45 €
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.
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This recipe uses (among others)
Caster sugar
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Flour
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Cream
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