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"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.
43 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
217 ml butter - 2
450 ml egg - 3
570 ml caster sugar - 4
30 ml vanilla sugar - 5
300 ml cream - 6
795.6 ml flour - 7
9 ml 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 300 ml cream and mix again.
Stage 4 - 3 min.
Sieve 795.6 ml flour and 9 ml 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
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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.
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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.
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This recipe uses (among others)
Caster sugar
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Flour
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Egg
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Cream
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