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...).
44 K 4.2/5 (6 reviews)
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Last modified on: November 18th 2020
For 550 g, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 10 min.
Cooking: 7 min.
All in all: 20 min.
When should you start or finish this recipe?
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 - 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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe30 RDI=10 %240 RDI=20 %70 RDI=10 %1,730 RDI=90 %7,230 RDI: 90 %
Per 100 g5 RDI=2 %50 RDI=4 %10 RDI=2 %340 RDI=20 %1,410 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, egg, Gluten
How much will it cost?
  • For 550 g : 1.25 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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