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...).
8,0654.6/5 for 5 ratings
Grade this recipe: Last modified on: November 18th 2020
For 550 g, you will need:
- 0
40 g butter - 1
120 g egg - 2
150 g caster sugar - 3
80 g cream - 4
120 g flour - 5
2 g baking powder - 6
2 pinches salt - Total weight: 512 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start 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.
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.
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.
Stage 3 - 1 min.
Add 80 g cream...
Stage 4 - 1 min.
...and mix again.
Stage 5 - 2 min.
Stage 6 - 1 min.
Mix again.
Stage 7 - 2 min.
Pour the warm noisette butter into the mixture through a fine strainer.
Stage 8 - 1 min.
Mix one last time.
Stage 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.
You can now add your chosen flavourings (chocolate, pistachio, lemon...), or leave it plain, before pouring it into the tins or moulds.
Stage 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.
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 value | Proteins | Carbohydrates | Fats |
| 1,728 Kcal or 7,235 Kj | 28 gr | 243 gr | 71 gr |
| 86 % | 11 % | 23 % | 11 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 337 Kcal or 1,411 Kj | 6 gr | 47 gr | 14 gr |
| 17 % | 2 % | 4 % | 2 % |
How much will it cost?
- For 550 g : 1.22 €
Note : These prices are only approximate.
Some recipes that use this recipe
Pistachio cake
Here's a loaf-style cake made with a classic batter, flavoured with pistachio (of course), and with a crunchy "macaronade" topping.
4,293 1 hour 54 min.
Source
Based on a recipe by Christophe Michalak.More recipes?
This recipe uses (among others) | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Poaching syrup, Chocolate and matcha tea biscuits, Caramelised walnuts, Prune Far, Sandwich bread, ... All |
| Flour: You can get more informations, or check-out other recipes which use it, for example: Gâteau Nantais, Nantes Tourton, Coq au vin, Toffee apple upside-down cake, Muffin dough, ... All |
| Egg: You can get more informations, or check-out other recipes which use it, for example: Finger biscuits, Spinach and ricotta ravioli, Chestnut moelleux, Bisto-style canapés, Croque-monsieur complet, ... All |
| Cream: You can get more informations, or check-out other recipes which use it, for example: Tartiflette, Crunchy verrines, Pasta with green asparagus, Caesar salad, Cassoulet-style shepherd's pie., ... All |
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