So, you’re looking for THE recipe for a soft cake, perfect to impress your friends or to start your cake design journey? Don’t move, I have exactly what you need: the Molly Cake. But beware, it’s not just another cake recipe. We’re talking about the Molly Cake, this little wonder that is soft and airy, that resists everything (even fondant!) and makes you want to make one for every occasion.
Why Molly Cake?
If you’re familiar with sponge cake, you already know that it’s often used for layered cakes (aka layer cakes). But let’s be honest, sponge cake can quickly become dry if you don’t master it perfectly. That’s where Molly Cake comes in: soft, solid, and easy to cut, it’s perfect for all your cake decorating projects, whether for a birthday, a wedding, or just because you wanted something sweet on a Sunday afternoon.
In short, it’s the perfect balance between lightness and structure. And to top it all off, there’s no need to search for exotic ingredients. We’re talking eggs, sugar, flour, and whipped cream. Simple, effective, delicious.
Essential ingredients (and their variations)
Before you embark on this adventure, let’s quickly talk about the ingredients. They are basic, but their handling must be precise to ensure the success of your Molly Cake.
| Ingredient | Quantity for a 20 cm pan |
|---|---|
| Eggs | 4 |
| Sugar | 340 g |
| Flour | 340 g |
| Heavy cream (very cold!) | 34 cl |
Tip: Always use very cold heavy cream for your whipped cream, otherwise it will never rise properly. You can also flavor your cake with aromas such as vanilla, lemon, or even praline if you want to impress your guests.
Step 1: Prepare your ingredients like a pro
To start, beat the eggs and sugar until you get a mixture that doubles in volume and whitens. It takes a bit of time, but it’s worth it! This is one of the keys to having a well-aerated cake.
Meanwhile, sift your flour and baking powder. This step is crucial to avoid lumps (nobody wants to bite into a cake with lumps, right?).
Then, it’s time to whip your whipped cream. Take your time here too. Put your bowl and beaters in the freezer for a few minutes beforehand, it helps a lot to have a firm and well whipped cream.
Step 2: The art of mixing without losing the magic
The hardest part of a Molly Cake is not to deflate the batter when mixing the whipped cream with the base (eggs + sugar + flour). For that, you have to go slowly, incorporating the cream little by little with a spatula. Be gentle, as if you were caressing your cake (yes, you can love it a little).
Pro tip: If you want even baking, wrap your pan in a damp cloth before putting it in the oven. This prevents the edges from cooking too quickly compared to the center.
Variations to play the pastry chef
The advantage of the Molly Cake is that it is super easy to customize. Want a bit of originality? Here are some ideas to revamp the recipe:
- Chocolate version: Add two tablespoons of unsweetened cocoa powder to your batter.
- Lemon version: Lemon zest and juice for a tangy version.
- Praline: Add a spoonful of praline to your batter for an ultra-gourmet version (your taste buds will thank you).
The trick to prevent your cake from collapsing
Ah, the nightmare of the cake collapsing in the middle… We’ve all been there at least once. With the Molly Cake, no need to panic. To prevent this, all you have to do is:
- Do not open the oven door during baking (resist the temptation!).
- Let your cake cool slowly in the turned-off oven before removing it completely.
Decoration and use in cake design
Once your Molly Cake is baked and cooled, you can slice it to fill it as you like (jam, ganache, pastry cream… do it your way). The advantage is that it doesn’t crumble easily, so it’s really the perfect ally for layer cakes and elaborate decorations with fondant.
If you’re into cake design, here are some tips for successful decoration:
- Use a wire cutter to make clean slices.
- If you want a super clean finish, apply a thin layer of ganache or cream as a “crumb coat” before laying on your fondant. This prevents lumps and imperfections.
Mistakes to avoid
We’ve all made mistakes in baking, but to achieve a perfect Molly Cake, avoid these pitfalls:
- Not beating the eggs enough: If you don’t beat the eggs and sugar enough, your cake will be dense and compact.
- Adding whipped cream too quickly: Go slowly to keep the air in the batter.
- Oven too hot: A too hot oven will cause your cake to rise quickly… before it collapses. It’s better to bake long at moderate temperature (150°C), that’s the key.
FAQs
- What’s the difference between a Molly Cake and a sponge cake? The sponge cake is lighter but also drier. The Molly Cake, on the other hand, is denser, softer, and holds up better, ideal for cake design.
- How to store a Molly Cake? Wrapped in plastic wrap, it can be stored for up to a week at room temperature. You can also freeze it to keep it for a month.
- Can the sugar be reduced? Yes, but be careful, sugar plays a key role in the texture of the cake, so don’t reduce the amount too much or you’ll end up with a less soft cake.
Your turn!
There you have it, you now have all the cards in hand to make a perfect Molly Cake! Whether for a birthday or just for fun, it’s a recipe to have in your book. If you give it a try, share your experience in the comments or on social media. And if you want to discover more recipes or pastry accessories for your creations, take a look at our selection of molds and utensils! 🍰
Céline, a crêpe enthusiast, shares her recipes and tips on her blog dedicated to this culinary art. As a passionate blogger, she explores all aspects of crêpes, from traditional to innovative creations. Join her for delicious and inspiring culinary adventures!
