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.
INGREDIENTS
- 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)
INSTRUCTIONS
- 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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