Basic cake batter - the French way


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...).
35K 6 4.2
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Last modified on: November 18th 2020

Keywords for this recipe:
For 550 g, you will need:

Change these quantities to make: 275 g 550 g 1 kg 100 g 1 kg 650 g
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
10 min.7 min.17 min.
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Step by step recipe


Stage 1 - 7 min.
Basic cake batter - the French way
Melt 40 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.

Stage 2 - 2 min.
Basic cake batter - the French way
Mix 120 g egg and 150 g caster sugar in a bowl with a whisk.

Stage 3 - 1 min.
Basic cake batter - the French way
Add 80 g cream...

Stage 4 - 1 min.
Basic cake batter - the French way
...and mix again.

Stage 5 - 2 min.
Basic cake batter - the French way
Sieve 120 g flour, 2 g baking powder and 2 pinches salt together into the mixture.

Stage 6 - 1 min.
Basic cake batter - the French way
Mix again.

Stage 7 - 2 min.
Basic cake batter - the French way
Pour the warm noisette butter into the mixture through a fine strainer.

Stage 8 - 1 min.
Basic cake batter - the French way
Mix one last time.

Stage 9
Basic cake batter - the French way
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.

Stage 10
Basic cake batter - the French way
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.
Keeping
Should be used the same day.
Source
Based on a recipe by Christophe Michalak.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,728 Kcal or 7,235 Kj28 gr243 gr71 gr
86 %11 %23 %11 %
Per 100 g
Energetic valueProteins CarbohydratesFats
337 Kcal or 1,411 Kj6 gr47 gr14 gr
17 %2 %4 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk, Egg, Gluten
How much will it cost?
  • For 550 g : 1.22 €

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 recipes that use this recipe

Pistachio cake
Pistachio cake

Here's a loaf-style cake made with a classic batter, flavoured with pistachio (of course), and with a crunchy "macaronade" topping.
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See all recipes that use it
This recipe uses (among others)
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Tatin apple diplomat tart, Little lemon biscuits, Chocolate eclairs, Crème brulée, Brioche galette, ... All
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Béarnaise sauce, Nantes Tourton, Soft apple cookies, Sesame cookies, Grapefruit moelleux, ... All
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Chocolate tart, Pancake batter, Cocotte eggs with Comté, Sesame fried scampi, Génoise (Genoa sponge), ... All
CreamCream: You can get more informations, or check-out other recipes which use it, for example: Nicholas's fish, Chocolate cream, Green bean purée, Escalope of veal in a cream sauce, Cream sauce with Vin Jaune, ... All
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