Tip of the day : the reference point is the four quarters , ie the same quantity of the four ingredients (weighed): flour, butter, sugar and eggs. From there, there are small modifications in the proportions, around butter and sugar (a little less) but always think about it, it is the guarantee of success.


  • 200 g ordinary flour (T55 and T65) + a little for the mold
  • 180 g butter + a little for the mold
  • 160g icing sugar _
  • 4* whole eggs (between 200 and 230 g without the shell)
  • 4 g baking powder (a good teaspoon)


  • Take out all the ingredients so that they are at room temperature. Preheat the oven to 160°C (static heat) or 150-155 rotating heat. Butter and flour a 26 cm long cake tin.
  • In a salad bowl or the bowl of a robot, mix the soft butter with the icing sugar until you obtain a very creamy mixture (we are talking about creaming the butter).
  • Incorporate the eggs, one at a time, mixing delicately each time (if the assembly turns a little towards the end, it does not matter). Add the skincare flavor of your choice (citrus zest, spices, rum, etc.)
  • Sift the flour with the baking powder (very important). If you have a doubt or do not want to break your head, use flour with incorporated yeast. Add it to the previous preparation, mixing with a spatula just what is necessary to obtain a more or less homogeneous whole that holds together.
  • Pour the preparation into the mold at 2/3, smooth it a little and put it in the oven on a plate at the bottom of the oven (you can also after 5-10 minutes pass in the center with the blade of a buttered knife to form a regular line ).
  • Leave to cook for around 45 minutes (if the surface browns too quickly, cover it with baking paper). The cake is ready when, by threading the tip of a knife or a toothpick (I prefer) or even raw spaghetti (like a reader, I love), they should come out dry. This is the only real proof of cooking.
  • Lay the mold on its side for ten minutes then unmold it.



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