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Gâteau Mousson
A delightful and light sponge cake, often flavored with vanilla or citrus, and sometimes incorporating a hint of rum. It's a popular dessert for celebrations and everyday enjoyment.
ð§ ææ
- 250 g All-purpose flour
- 200 g Granulated sugar
- 4 large Eggs
- 125 g Butter(melted and slightly cooled)
- 120 ml Milk
- 1.5 tsp Baking powder
- 1 tsp Vanilla extract
- 1 tsp Lemon zest(optional)
- 1 tbsp Rum(optional)
ðšâð³ äœãæ¹
- 1
Preheat your oven to 180°C (350°F). Grease and flour a 20-23 cm (8-9 inch) round cake pan.
- 2
In a large bowl, whisk together the flour and baking powder.
- 3
In a separate bowl, beat the eggs and sugar until pale and fluffy.
- 4
Gradually add the melted butter to the egg mixture, whisking continuously.
- 5
Incorporate the milk, vanilla extract, lemon zest (if using), and rum (if using) into the wet ingredients.
- 6
Add the dry ingredients to the wet ingredients in batches, mixing until just combined. Do not overmix.
- 7
Pour the batter into the prepared cake pan and spread evenly.
- 8
Bake for 35-40 minutes, or until a skewer inserted into the center comes out clean.
- 9
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
ð¡ ããã®ã³ã
- âEnsure all ingredients are at room temperature for a better emulsion.
- âDo not overmix the batter after adding the flour, as this can result in a tough cake.
- âA light dusting of powdered sugar is a classic way to serve this cake.
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- Add a tablespoon of cocoa powder to the dry ingredients for a chocolate version.
- Fold in some fresh or dried fruit like raisins or candied peel.