"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.
36 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
210 g butter - 2
450 g egg ( How to... ) - 3
570 g caster sugar - 4
30 g vanilla sugar - 5
300 g cream - 6
510 g flour - 7
9 g baking powder - Total weight: 2,080 grams
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 300 g cream and mix again.
Stage 4 - 3 min.
Sieve 510 g flour and 9 g 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.
25 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.
21 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.
22 K1 4 hours 10 min.
This recipe uses (among others)
Caster sugar
Like these other recipes: Blackcurrant liqueur, Crêpes Suzette, Black sesame flan, Sandwich bread, Quince jelly, ... See them all 357
Flour
Like these other recipes: Foie gras fingers, Caramelized apple and walnut cake, Choux pastry (pâte à choux), Half-cooked chocolate cake with raspberry coulis, Meatballs, ... See them all 199
Egg
Like these other recipes: Eggs "en cocotte" with spinach, Foie gras fingers, Chestnut moelleux, Pear, grapefruit and pistachio tart, Tatin apples with mascarpone cream, ... See them all 233
Cream
Like these other recipes: Breton Pie, Basic cake batter - the French way, Nicholas's fish, Spinach and Mushrooms with Pesto, Ramekins of duchess potatoes, ... See them all 114
Other recipes you may also like
Herb salad
Herb salad is a small salad made with leaves of all kinds of aromatic herbs, it's highly flavoured, and should be considered almost as a condiment. It really is a salad, the leaves are not chopped.October 13th 2010228 K4.6 25 min.
Parisian-style chocolate custard tart
You may well already have met the classic French custard tart, with its vanilla filling. Here is a delicious chocolate-flavoured version.July 13th 202254 K 1 hour 8 min.
Marinated tuna with herbs
Here is a very simple recipe, preferably for a barbecue or plancha, but could be made in the kitchen. As for any summer-barbecue-backyard recipe, all proportons can be varied according to taste.February 21th 2011269 K4.3 1 hour 25 min.
Rabbit civet "à la normande"
In French cooking, "à la normande" means there are apples involved, as Normandy is famous for them. In this twist on the classic civet, the rabbit meat is cooked on the bone in cider, after marinating overnight. The sauce is made at the end with the cooking juices and cream.March 26th 201760 K4.6 15 hours 3 min.
Sausages with baked beans, French style
What could be more basic than sausages and beans? This is a rustic French version using dried white haricot beans (or "mogettes") that are first boiled fast, then left to cook slowly with tomatoes and smoked sausages. The long cooking allows the smoky flavour of the sausages to gradually spread down...March 2nd 2022139 K4.6 1 hour 4 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-06)
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.