This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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...).
52 K 4.2/5 (6 reviews)
20 min.
Easy
1 kg 650 g
7 IngredientsLast modified on: November 18th 2020
For 1 kg 650 g, you will need:
- 1
120 g butter - 2
360 g egg ( How to... ) - 3
450 g caster sugar - 4
240 g cream - 5
360 g flour - 6
6 g baking powder - 7
6 pinches salt - Total weight: 1,540 grams
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 120 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.
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 240 g 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).
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.
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 | 90 RDI=30 % | 730 RDI=70 % | 210 RDI=30 % | 5,180 RDI=260 % | 21,700 RDI: 260 % |
| Per 100 g | 5 RDI=2 % | 50 RDI=4 % | 10 RDI=2 % | 340 RDI=20 % | 1,410 RDI: 20 % |
How much will it cost?
- For 1 kg 650 g : 3.65 €
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.
42 K 1 hour 55 min.
This recipe uses (among others)
Caster sugar
Like these other recipes: Tiramisu, Soft chocolate-orange cake, Brioche Tatin, Pancake batter, Warm apple feuillantines, ... See them all 361
Flour
Like these other recipes: Lobster Thermidor, Cramique, Fillet of beef in a rosemary crust, Grapefruit moelleux, Chestnut Fudge Cupcakes, ... See them all 201
Egg
Like these other recipes: Vegetable clafoutis, Sesame cookies, Brioche dough, French Family Cake, Stuffed baguette , ... See them all 236
Cream
Like these other recipes: Creamy polenta with green asparagus, Hot sesame-cream chicken tartines, Mushroom Pancakes au Gratin, Lobster Thermidor, Breton Pie, ... See them all 115
Other recipes you may also like
Salmon and leek fondue tart
This delicious, creamy tart is full of flavour: big chunks of salmon marinated before cooking and laid on a bed of leek fondue in a shortcrust pastry case. You'll love it!March 6th 202053 K 50 min.
Macaronade mixture
Macaronade is the sweet almond and egg-white mixture (inspired by macarons (the original french macaroons) that French pâtissiers use as a topping on cakes and brioches. It forms a delicious crust when baked.November 25th 202076 K 2 min.
Soup Cornouaillaise
This rustic soup comes from Cornouailles in Brittany – France's very own Cornwall. It is made with fried bacon and onions, and thickened with a little buckwheat flour, typical of the region.May 9th 202132 K 45 min.
Leek and broccoli "à la flamande"
Leeks "à la flamande" (Flemish style) are traditionally served with melted butter mixed with chopped hard-boiled eggs. In this version with broccoli, the vegetables are steamed and the sauce is pepped up with a little mustard.December 12th 202136 K 45 min.
Manou's zucchinis garnished
Manou's zucchinis are zucchini halves topped with a small piece of toast, Mornay sauce and grated cheese before being put in the oven.August 18th 202413 K 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.