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Recipe type: Batter
Cuisine: French
Serves: 1 Layer Cake
  • 1 cup (115 gr.) flour
  • 4 tbsp. butter, clarified
  • 3 large eggs or 3 eggs and 2 yolks
  • ½ cup (115 gr.) sugar
  • ¼ tsp. vanilla or grated rind of 1 orange or 1 lemon
  1. Preheat oven at 325 F. (175 C.)
  2. Brush 1 10-inch round mold or a 9 x 9-inch square mold with melted butter.
  3. Sprinkle some flour and shake off the excess.
  4. In a mixing bowl, on a bain-marie, beat the sugar and eggs to warm the mixture.
  5. Beat 1 minute.
  6. Take of the heat and beat with electric mixer at high speed for 8 minutes and at low speed for 15 minutes until mixture is cool and light.
  7. It must form the ribbon when the beaters are lifted.
  8. Add the flavoring.
  9. While the mixture is beating, clarify the butter and sift the flour twice.
  10. With a rubber spatula, fold the flour into the egg mixture in 3 batches.
  11. While folding the last batch, add the melted butter which should be barely tepid.
  12. This operation should be done quickly.
  13. Pour the batter in the cake pan and bake about 30 minutes or until the cake springs back when lightly touched with the tip of a finger.
  14. Run a knife around the cake to loosen it, unmold and cool on a cake rack,.