If you’ve read some of the previous entries in this blog, you may have noticed my interest in French cakes. Some of the recipes for these cakes have been difficult to track down and have needed a bit of research coupled with some trial and error. This is definitely not the case with this recipe.
I first saw this recipe on Hervé’s excellent blog Les Ateliers d' Hys earlier this year. Since then I’ve seen the recipe turn up on more blogs than I’ve had hot dates – actually, a lot more. There are many variations on this recipe around now – savoury versions, fruity versions, gluten-free versions and Hervé himself has posted a chocolate version. I really can’t remember seeing any cake recipe have this kind of impact before. So I had to find out what the fuss was all about and make one for myself.
The first thing to say is that it’s really easy and quick to put together – especially if you have a stand mixer. But, more importantly, it’s a superbly light cake with an excellent, tasty crust. It’s a little like a Gâteau de Savoie but with extra flavour and richness from the butter. Great as an afternoon treat but also excellent as a dessert with fruit and something creamy.
I used Hervé’s original recipe, which you can find here. I cut down on the amount of sugar, which he suggests is an option, and I used a 20 cm tin. In my oven, it definitely needed to be covered part way through baking to prevent excessive browning. Incidentally, since I also wanted to make a large batch of meringues, I used a pack of chilled egg white for this recipe rather than have a lot of egg yolks hanging around. I'd never used the product before but I'm happy to report that it works very well - I don't know why I had any doubts, really.
I’m linking this up to the May Bookmarked Recipes event created by Ruth from Ruth's Kitchen Experiments and hosted by Jacqueline over at Tinned Tomatoes. Although it was bookmarked from Les Ateliers d' Hys, I reckon that I could have actually bookmarked a version from at least 30 other blogs. It’s good to see a little cake doing so well for itself in the big wide world.