French Cream Cake

A tight, ultra-moist crumb that melts on the palate. The cream provides a distinct richness and a delicately golden crust on the surface.

• Prep time: 15 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 353
• Protein: 7 g
• Carbs: 52 g
• Fat: 13 g

Ingredients

• 2 piece Egg ( whole )
• 100 g White sugar
• 0.7 piece Vanilla sugar
• 133.3 ml Cream ( full fat )
• 0.7 tsp Vanilla extract
• 133.3 g Wheat flour ( all-purpose )
• 7.3 g Baking powder
• 6.7 g Minimum butter sweet ( for the pan )

Instructions

1. Preparing the mold and oven

   Preheat the oven to 180°C. Use the butter to grease a 22 cm cake pan. Butter must be applied evenly to prevent the batter from sticking.

2. Whisking the eggs

   In a mixing bowl, whisk the eggs with the white sugar and vanilla sugar until the mixture turns pale and doubles in volume. It should reach a ribbon consistency.

3. Adding the cream

   Pour in the liquid cream and vanilla extract. Mix gently with a whisk to obtain a smooth and homogeneous batter.

4. Adding dry ingredients

   Sift the wheat flour and baking powder over the batter. Fold them in using a spatula with an upward motion to avoid deflating the eggs.

5. Baking

   Pour the batter into the mold. Bake for 35 minutes. The cake is ready when a knife blade comes out clean and the top is nicely golden.

Chef's tips

• Use cream with at least 30% fat content to guarantee moisture.
• Do not overwork the batter after adding the flour to prevent it from becoming tough.

Storage

Keeps for 3 days at room temperature under a cake dome or a clean cloth.