French Cream Cake
Ingredients
- 2 pcEgg (whole)
- 100 gWhite sugar
- 0.7 pcVanilla sugar
- 133.3 mlCream (full fat)
- 0.7 tspVanilla extract
- 133.3 gWheat flour (all-purpose)
- 7.3 gBaking powder
- 6.7 gUnsalted butter (for the pan)
Method
A tight, ultra-moist crumb that melts on the palate. The cream provides a distinct richness and a delicately golden crust on the surface.
- 1
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
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
Pour in the liquid cream and vanilla extract. Mix gently with a whisk to obtain a smooth and homogeneous batter.
- 4
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days at room temperature under a cake dome or a clean cloth.
