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...).
8,0654.6/5 for 5 ratings
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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.
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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).

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Note : These prices are only approximate.

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.
4,293 1 hour 54 min.
See all recipes that use it

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: Poaching syrup, Chocolate and matcha tea biscuits, Caramelised walnuts, Prune Far, Sandwich bread, ... All
FlourFlour: 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
EggEgg: 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
CreamCream: 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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