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...).
6,5404.6/5 for 5 ratings
Grade this recipe:

Last modified on: November 18th 2020

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.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 7 min.
Basic cake batter - the French way : Photo of step #1
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 : Photo of step #2
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 : Photo of step #3
Add 80 g cream...

Stage 4 - 1 min.
Basic cake batter - the French way : Photo of step #4
...and mix again.

Stage 5 - 2 min.
Basic cake batter - the French way : Photo of step #5
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 : Photo of step #6
Mix again.

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

Stage 8 - 1 min.
Basic cake batter - the French way : Photo of step #8
Mix one last time.

Stage 9
Basic cake batter - the French way : Photo of step #9
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 : Photo of step #10
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.

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).

How much will it cost?

Change currency:

Note : These prices are only approximate.

Source

Based on a recipe by Christophe Michalak.

More recipes?

This recipe uses (among others)
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Nanou's chocolate cake, Oatmeal cake, Brioche galette, Apple confectioner's custard, Lemon tart, ... All
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Sweet pastry, Pistachio shortbread biscuits, French onion soup, Moist Lemon Cake, Gâteau Breton (Brittany butter cake), ... All
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Tiramisu, Cornmeal baps for Anne, Cherry clafoutis, Chocolate mug cake, Vegetable clafoutis, ... All
CreamCream: You can get more informations, or check-out other recipes which use it, for example: Coconut-vanilla cream for Elsa , Spaghetti Carbonara, Chocolate rolls (petits pains), Potatoes with prawns, Feta and spinach brik pie, ... All

Other recipes you may also like

Soft fruits in sabayon
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
81,8373.9/5 for 18 ratings 46 min.
Chocolate ganache
Chocolate ganache
A chocolate ganache is a mixture of cream and chocolate made while hot. This gives a kind of paste which solidifies somewhat as it cools but remains fairly soft. This is the filling used in many chocolates.
51,286 14.5/5 for 4 ratings 15 min.
Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
74,913 14/5 for 1 ratings 40 min.
Crème brulée
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...
190,006 74.3/5 for 7 ratings 4 hours 38 min.
Tiramisu
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
112,2005/5 for 1 ratings 49 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2021-03-07)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

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.
I am not a leaving thing
Note: We'll never share your email 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.

Back to top of page