Gâteau Éponge

This cake recipe is my mother’s favourite passed down for generations. A recipe for a white cake that is crunchy on the outside and soft on the inside. Can be baked using a bundt pan (as shown) or using two cake pans. Quick and easy to make,  and is sure to please.

Yummy!

Ingredients

• 1 cup (235 ml) of milk
• 2 cups (470 ml) of sugar
• 2 cups (470 ml) of flour
• 1 tablespoon (15 ml) of baking powder
• 4 large eggs
• 1 teaspoon (5 ml) of vanilla extract

Preparation

1. Pre-heat oven to 350°F (180°C).
2. In a small saucepan bring milk to a boil. Set aside.
3. Butter or grease a 9 inch (22 cm) bundt pan. As an additional precaution, dust the pan with 1 teaspoon (5 ml) of flour, tapping the powder around all surfaces. Discard any remaining flour.
4. In a large bowl, add sugar, flour and baking powder. Mix for consistency, then make a well in the middle.
5. Add eggs, vanilla extract and milk to the dry mix. Use a mixer to get a consistent finish.
6. Pour into the pan, and place in the oven for 25 to 35 minutes. Test with a toothpick to make sure the inside is cooked. If you use two 9 inch (22 cm) pans, cooking time is roughly 20 to 30 minutes.
7. Remove from the oven and let cool on a rack. Ready to serve when cool!

Gâteau Éponge by Evelyn Chartres is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.