Frédéric Bau

Basic Cake Batter

Preparation info
    • Difficulty

      Easy

Appears in
Encyclopedia of Chocolate: Essential Recipes and Techniques
Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

  • About

This is a classic recipe for a loaf cake that gives a nice, airy result and can be flavored as you wish. Just how moist or crisp it is depends on how you store it. Wrapped in plastic film, it will be moist; unwrapped, it will have a slight crunch when you bite into the crust.

Ingredients

  • 5 tablespoons (2 ½ oz./70 g) butter
  • 2 ¼

Method

Preheat the oven to 300°F (150°C).

Melt the butter and set it aside. Sift the flour with the baking powder. Whisk* the sugar, eggs, salt, and cream together in a mixing bowl (1, 2). Stir in the sifted flour and baking powder until the mixture is thoroughly combined. Stir