"Moelleux" cake batter
This French-style "moelleux" cake batter gives a softer, moister texture than a classic cake batter. It can be made plain or varied with different flavourings.
39 K 3.3/5 (6 reviews)
20 min.
Easy
1 kg 950 g
7 IngredientsLast modified on: January 26th 2022
For 1 kg 950 g, you will need:
- 1
7.6 oz butter - 2
15.8 oz egg ( How to... ) - 3
1 lb + 4.1 oz caster sugar - 4
1.1 oz vanilla sugar - 5
10.6 oz cream - 6
1 lb + 12.0 oz flour - 7
0.3 oz baking powder
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 9 min.
Cooking: 10 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 - 10 min.
Stage 2 - 2 min.
Stage 3 - 1 min.
Add 10.6 oz cream and mix again.
Stage 4 - 3 min.
Sieve 1 lb + 12.0 oz flour and 0.3 oz baking powder into the mixture.
Stage 5 - 1 min.
And mix in thoroughly.
Stage 6 - 2 min.
Finish by adding the noisette butter and mix one last time.
Stage 7
Your "moelleux" cake batter is ready. Cover with plastic film and refrigerate until needed (it can very well be done the day before).
Stage 8
This recipe is only for the dough, but if you just want to make a cake with it, put it in a pan and bake at 360°F (180°C) for about 40 minutes.
Remarks
This recipe just covers how to make the basic batter. Please see the other recipes that include it for how use and bake it.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made, based on a recipe by Gaëtan Paris..
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 110 RDI=40 % | 1,110 RDI=110 % | 320 RDI=50 % | 7,290 RDI=360 % | 30,510 RDI: 360 % |
| Per 100 g | 5 RDI=2 % | 50 RDI=5 % | 20 RDI=2 % | 350 RDI=20 % | 1,470 RDI: 20 % |
How much will it cost?
- For 1 kg 950 g : 5.85 €
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
Little cakes with a chocolate and hazelnut centre
These little cakes have a chocolate and hazelnut ganache in the centre. This recipe is an opportunity to see the pâtisserie technique of insertion, which allows preparations to be elegantly hidden inside others.
27 K 1 hour 25 min.
Dijonnaise pear cake
This moist cake with a pear-dijonnaise centre is made with a "moelleux" batter. The pears are cooked first in blackcurrant-flavoured crème de cassis.
23 K 1 hour 45 min.
Leopard cake
Under this little name, which will please children a lot, is a marbled vanilla-chocolate cake where the chocolate is inserted in the form of lines, which gives to the cut this famous pattern, which imitates the coat of the leopard.
25 K1 4 hours 10 min.
This recipe uses (among others)
Caster sugar
Like these other recipes: Santiago Cake, Chaud-froid of grapefruit, pineapple and lime custard , Stewed rhubarb, Crème caramel, Poppy seed and lemon cake, ... See them all 361
Flour
Like these other recipes: Antoinette's caramelized apple cake, Franche-Comté sticks, Oatmeal and apple cookies, Meatballs, Toffee apple upside-down cake, ... See them all 201
Egg
Like these other recipes: Santiago Cake, Corsican tarts, Provençal remoulade sauce, Pistachio shortbread biscuits, Pan-fried cheese, egg and spinach toastie, ... See them all 236
Cream
Like these other recipes: Apple macaronade, Spaghetti Carbonara, Green bean purée, Potimarron (chestnut pumpkin) "au gratin", Baker's tuna and mushroom tart, ... See them all 115
Other recipes you may also like
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...December 31th 20111.67 M 74.3 4 hours 40 min.
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.December 20th 2018378 K 14 1 day 1 hour 25 min.
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.February 21th 2011290 K4.7 55 min.
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .July 4th 2018336 K4 2 hours 30 min.
4 pears salad with vanilla
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.February 21th 2011231 K4.2 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)
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.