Jeni Wright, Eric Treuille, Le Cordon Bleu

The Melting Method

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
This is one of the simplest of cake-making techniques, relying on a melted mixture of butter, sugar and treacle for moistness and bicarbonate of soda for lightness. Measure the treacle accurately - too much will result in a heavy cake. The bicarbonate of soda will begin to work as soon as the ingredients are mixed, so work quickly.
  1. Stir butter, sugar and treacle over a low heat with a wooden spoon until just melted. Let cool slightly.

  2. Pour slightly cooled melted mixture into egg and milk, mix well, then start to stir in flour from sides.

  3. Beat with a wooden spoon until the mixture is smooth, with a dropping consistency.