Plain cake
This is a classic, loaf-shaped cake, deliberately left plain for you to embellish as you choose.
78 K 3.5/5 (19 reviews)
1 hour 30 min.
Easy
1 cake
6 IngredientsLast modified on: December 30th 2019
For 1 cake, you will need:
- 1
150 g egg ( How to... ) - 2
125 g butter - 3
110 g caster sugar - 4
15 g Vanilla sugar - 5
160 g flour - 6
10 g baking powder - Total weight: 570 grams
Change measures:
Times for this recipe
Preparation: 25 min.
Resting: 30 min.
Cooking: 35 min.
All in all: 1 hour 30 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 - 4 min.
Allow ingredients to come to room temperature
Take the butter out of the fridge at least 1 hour beforehand.
Break the eggs then weigh 125 g butter carefully; this is important for the rest of the recipe. Put into a bowl and leave at room temperature for at least 1 hour.
Stage 2 - 3 min.
Make the cake batter
Put into a food-mixer bowl: 125 g butter (cut into small pieces), 110 g caster sugar and 15 g Vanilla sugar.
Stage 3 - 5 min.
Start beating and mix the sugar and butter thoroughly.
Stage 4 - 3 min.
Add the eggs one at a time...
Stage 5 - 2 min.
...and beat until the mixture is smooth.
Important: If the mixture begins to curdle, stop beating and plunge the bowl into a pan of hot water, beating with a hand whisk until the mixture homogenizes (normally about 1 minute).
Important: If the mixture begins to curdle, stop beating and plunge the bowl into a pan of hot water, beating with a hand whisk until the mixture homogenizes (normally about 1 minute).
Stage 6 - 2 min.
Sieve 160 g flour and 10 g baking powder together.
Stage 7 - 30 min.
Stage 8 - 2 min.
Bake the cake
Preheat the oven to 390°F (200°C).
Pour the batter into the mould or tin.
Stage 9 - 35 min.
Bake for 30 to 40 minutes. Test the centre of the cake to check that it is cooked .
Remarks
If you want to include dry fruit, chocolate chips, etc., add these at stage 6, mixed with the flour.
Keeping: Several days.
Source: Based on recipe by Gaston Lenôtre.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 30 RDI=10 % | 310 RDI=20 % | 120 RDI=10 % | 2,220 RDI=80 % | 9,290 RDI: 80 % |
| Per 100 g | 5 RDI=2 % | 50 RDI=4 % | 20 RDI=2 % | 390 RDI=10 % | 1,630 RDI: 10 % |
How much will it cost?
- For 1 cake : 2.10 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Flour
Like these other recipes: Escalopes in a sesame crust, How to succeed in making sabayon (syllabub), Far Normandy-Brittany, Liège waffles, Caramelized apple and walnut cake, ... See them all 196
Egg
Like these other recipes: Oatmeal cake, Scrambled eggs with langoustines and asparagus tips., Checkerboard biscuits, Arizona cupcakes, Gâteau Nantais, ... See them all 228
Butter
Like these other recipes: Almond macaroon cake, Warm white bean salad with smoked trout, Flamiche, Salmon and Spinach Gratin, Flaky chocolate brioche, ... See them all 450
Caster sugar
Like these other recipes: Cranachan, Macaronade mixture, Hazelnut and orange cake, Amaretti, Little caramelized peach tarts, ... See them all 353
Other recipes you may also like
Purée of Jerusalem artichokes with foie gras
This recipe features a rather unexpected combination that works really well: the distinctive flavour of Jerusalem artichoke with the richness of foie gras. The Jerusalem artichokes are puréed with potatoes. This is serves hot mixed with very cold diced foie gras. The combination of flavours and...January 11th 202364 K4.1 20 min.
Tagliatelle with cockles
In this recipe, the cockles and pasta are prepared separately, then mixed with the sauce at the last minute. The cockles are first cooked quickly, then shelled carefully (I find it unpleasant to have to do this on the plate) and the cooking juices are used to prepare a cream sauce. The tagliatelle...June 24th 2018140 K 14.7 2 hours 20 min.
Canadian apple crumble
The classic apple crumble is given a Canadian twist here: rolled oats in the topping and a drizzle of maple syrup over the apples. These two small changes make the flavour very distinctive and very, well... Canadian.August 4th 201971 K3 1 hour 25 min.
Stuffed baguette
This baguette is "stuffed", rather than merely filled: hollowed out and refilled with a tasty mix of sautéed onions, fried bacon bits and eggs, before browning in the oven. A useful way to use up a leftover baguette, even if it is already going dry. It makes a great dish that children love, and...September 11th 2019104 K3 55 min.
Diplomat cream
Diplomat cream or "crème Madame" (a much prettier name) is one of many creams in French pâtisserie based on confectioner's custard. The classic confectioner's custard (crème pâtissière, or french pastry cream) has gelatin added while hot, then whipped cream is folded in when cold. This gives a...October 30th 201964 K 1 hour 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-12-08)
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.