Gâteau éponge moelleux: an enduring classic for any event Hey there! (Page 4 ) | September 1, 2024

Annonce:

Preheat the Oven: Start by preheating your oven to 175°C (350°F). Grease and line the bottom of a 20 cm (8-inch) round cake pan with parchment paper.
Prepare the Batter: In a large mixing bowl, beat the eggs and sugar together using an electric mixer or hand-held whisk. Continue beating on high speed for about 5 to 7 minutes, or until the mixture is thick, pale, and has tripled in volume. Incorporating air into the batter at this stage is vital as it will help the cake rise.
Sift the Dry Ingredients: Sift the flour and salt together. Using a spatula, gently fold the flour mixture into the egg mixture, being careful not to deflate the batter. If you’re using it, fold in the melted butter and vanilla extract at this stage.
Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for about 25 to 30 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
Cool and Serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Enjoy the cake on its own, with a dusting of powdered sugar, or layered with whipped cream and fresh fruit.

This version of the recipe is corrected for grammar, clarity, and consistency while retaining all the important details.

Next: Saw this at a party. It was so innovative, I had to ask for the recipe