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Preparation info
  • Makes one 9 x 5 inch cake,

    8 to 12

    servings
    • Difficulty

      Easy

Appears in
Jean-Georges: Cooking at Home with a Four-Star Chef

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

  • About

Sableuse is a nineteenth-century Parisian butter cake recipe that Jean-Georges has tinkered with. A light, airy yet rich cake, it’s unusual not only in the proportions of ingredients but in the mixing method and the inclusion of cornstarch. When he began breaking eggs to make this cake, he said, “You’ll never make a traditional pound cake again.” He was right.

Serve with