How to Make a Mouth Melting Basic Gateau

How to Make a Mouth Melting Basic Gateau


Flour 125 g
Eggs 4
Caster sugar 125 g
Butter 50 g

1. Grease the cake tin and line it with greaseproof paper.
2. Warm the butter in a saucepan to clarify it.
3. Place the eggs and sugar into a hand bowl or basin and
whisk vigorously over a saucepan half full of water
until it forms a ribbon like texture.
4. Remove from the heat and continue whisking until the
mixture has cooled and increased in volume by about 6
5. Lightly fold in the flour with a metal spoon.
6. Add the clarified butter mixing in as little as possible
consistent with the fully incorporated butter.
7. Place the mixture into the prepared cake tin and bake in
an oven at 160°C for 30 minutes.

8. Remove from the oven and allow to cool slightly
before turning out onto a pastry wire. Allow to cool
and set before removing the greaseproof paper.
1. In sponge making, the egg is whisked with sugar until
thick and light. The flour is then carefully incorporated to
prevent the structure breaking down. Aeration of the sponge
is achieved solely by air being trapped by the egg during the
beating process.
2. Sterilising the mixing bowl and whisk in boiling water
will remove any trace of fat or oil. This is particularly
important as any fat present will inhibit the aeration of the
egg and prevent a perfect sponge being achieved.
3. All ingredients should be accurately weighed as any
imbalance of ingredients will adversely affect the production
of the sponge.
4. When whisking the egg and sugar over hot water care
must be taken to ensure that the water does not boil or touch
the bottom of the hand bowl, conversely if the water
becomes too cool it will not provide enough heat to lift the
5. The flour must be carefully folded into the eggs and
sugar in a way in which it will not damage the very light
structure which has been built up in the whisking process.


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