This cake is one of the easiest recipes I know, and is incredibly moist thanks to the cream it contains. I like to use it as a base for entremets, topped with thin crunch, or to prepare a layer cake (the French way, without sugar paste), or simply to prepare small tea cakes stuffed with fresh fruits (blueberries, pear, apple or pineapple cubes…) or delicately flavored with citrus zests or vanilla for instance, or topped with a whipped ganache (like cupcakes).

Print Recipe
Prep Time 15 mins
Cook Time 20 mins
Resting Time 0 mins
Total Time 35 mins
Course Breakfast, Dessert, Snack
Cuisine French
Servings 2 cakes
Calories 138 kcal

Equipment

  • Scale
  • Sieve
  • Stand mixer with whip and flat beater
  • Saucepan
  • Spatula
  • 2 round baking pans (20cm diameter, minimum 4cm height)
  • Basting brush

Ingredients
  

  • 200 g Eggs Around 4 eggs, at room temperature
  • 160 g White sugar
  • 50 g Cassonade Unrefined cane sugar
  • 110 g Whipping cream
  • 1 g Table salt
  • 200 g Flour Type 45
  • 4 g Baking powder
  • 70 g Butter

Instructions
 

  • Bring the eggs to room temperature.
  • Melt the butter at 50°C. Add the salt.
  • Preheat the oven at 160°C.
  • Sieve the flour TOGETHER with the baking powder.
  • Place the eggs with the white sugar and cassonade in the bowl of the stand mixer equipped with the whip.
  • If you wish to add any flavor to your batter you can do it at this step: you can add for instance citrus zests (orange, lemon, green lemon, clementine...), vanilla, tonka bean...
  • Whip for a 3 minutes at medium speed until the mixture becomes foamy with a light color.
  • Add the whipping cream and mix to just combine.
  • Replace the whip with the flat beater.
  • Add the flour in 2 times and combine.
  • Scrape down the sides of the bowl to bring all the flour to the center.
  • Add the butter in 4 times and mix in between to realize an emulsion.
  • The batter should be very smooth.
  • Grease the 2 baking pans with melted butter using a basting brush. Place them in the fridge for the butter to set, then flour them. You can also cut a circle of parchment paper and place it at the bottom of the pan (to have less fat).
  • Divide the batter in 2 and pour it evenly into the baking pans (approx. 400g per pan*).
  • Bake for 20 minutes (check the doneness with a toothpick it has to come out clean). Watch the color of the cake it should be light golden.

Notes

* Check the comments below.
Keyword Batter, Essentials, Sponge

Additional comments

The batter of this cake has to be baked as soon as it’s ready. It’s not possible to freeze it raw. But once cooked, you can wrap the cakes with cling wrap and place them in an airtight box and freeze them for up to 2 months.

The quantities above are enough for 2 round discs approx. 20cm diameter x 2cm hight, ideal to use as a base for entremets. If you chose to prepare small teacakes, bake them at 160°C for 10 minutes and check their doneness. You can also use this recipe to prepare poundcake, to be baked at 150/160°C.

You can flavor this cake by adding vanilla to the eggs and sugars mixture, or adding a pinch of grated Tonka bean, or citrus zests (lemon, green lemon, orange, clementine…), or coffee concentrate… 

You can as well bake it with fresh fruits like blueberries, apple, pear, pineapple…

I often use this recipe to prepare cupcakes (much lighter than the classic cupcakes). For instance I core them (cut a small cylinder at the top) and fill them with a fruit confit or cremeux and top them with whipped ganache.

Bon appétit!