Ah, the Molly Cake! This soft and airy cake has become a must-have for pastry lovers, and it’s no surprise. With its light texture and absence of oil or butter, it’s a crowd-pleaser. Today, we’re going to dive into this essential recipe, while adding some tips and variations so you can impress everyone every time. Ready to put on your apron and become a pro at Molly Cake? Let’s get started!
Why is Molly Cake perfect for layer cakes?
Molly Cake is the ideal base for layer cakes (those famous layered cakes) because it is sturdy while remaining soft. Unlike sponge cake, which can be a bit dry and fragile, Molly Cake can easily support the weight of the layers and can be filled with cream without risking collapse. Plus, it doesn’t even need to be soaked, as it naturally retains moisture thanks to the whipped cream.
In short, if you want to dive into a birthday cake or an impressive layer cake, you’re in the right place. And, as a bonus (yes, I dared), it’s also super easy to customize!
Advantages of Molly Cake over sponge cake
- Natural softness: No need to soak it.
- No butter or oil: Lightness comes from whipped cream.
- Perfect for layers: Solid, but melts in your mouth.
- Easy to customize: Vanilla, chocolate, fruits… anything goes!
Cyril Lignac’s tips for a successful Molly Cake
Cyril Lignac didn’t become one of the most famous pastry chefs in France by chance. His tips for a successful Molly Cake are within reach of everyone. Here are a few key points not to be overlooked so that your cake is as perfect as the master’s.
- Choose the right ingredients: Use whole liquid cream (minimum 30% fat) to achieve that melt-in-the-mouth texture.
- Whip the cream well: It should be firm to incorporate into the batter without making it too dense.
- Sift the flour: This helps to avoid lumps and ensures a homogeneous batter.
- Gentle baking: 160°C for about 1 hour. Slow baking helps prevent the formation of a dome in the center of the cake.
Ingredients and steps to prepare the Molly Cake
Here is the basic recipe for a vanilla Molly Cake. Of course, we’ll talk about variations right after, but if you’re looking to start simple, this is where it’s at.
Ingredients:
- 250g T45 flour
- 250g sugar (you can mix white sugar and brown sugar for more depth)
- 250g whole liquid cream
- 3 eggs
- 1 packet of baking powder
- 1 packet of vanilla sugar
Tip: Don’t forget to bring all your ingredients to room temperature before starting. That’s the secret to a homogeneous mixture and a cake that rises well.
Preparation steps:
- Whisk the eggs with the sugar until the mixture whitens and doubles in volume.
- Whip the liquid cream into stiff peaks. Keep it cold so it whips up more easily.
- Gently fold in the sifted flour and baking powder into the egg-sugar mixture.
- Incorporate the whipped cream into the batter, using a spatula, lifting the mass well to retain the lightness.
- Pour into a mold and bake at 160°C for about 1 hour. Check the doneness with a knife (it should come out clean).
Baking chart based on mold size:
| Mold Size | Temperature | Baking Time |
|---|---|---|
| 18 cm | 160°C | 60 min |
| 20 cm | 160°C | 65-70 min |
| 24 cm | 160°C | 75 min |
Variations and customizations
Now that you’ve mastered the base, you can have fun customizing your Molly Cake. Here are some ideas that you might like:
- Chocolate version: Add 45g of unsweetened cocoa powder to your batter for a chocolatey Molly Cake.
- Fruity version: Add pieces of fruits like strawberries or raspberries to the batter.
- Citrus flavors: Add zest of a lemon or an orange for a tangy touch.
How to decorate and serve a Molly Cake?
The Molly Cake is a perfect base, but what makes the difference is the decoration. Whether you want a simple cake for a family snack or a highly personalized birthday cake, here are some ideas:
- Buttercream: Classic, but always effective for a smooth layer cake.
- Chocolate ganache: For chocolate lovers, it’s the perfect indulgence.
- Fresh fruits: A simple and light decoration, perfect for summer.
If you really want to impress your guests, consider using marzipan for finishes worthy of the greatest cake designers. And why not a mirror glaze for an elegant touch?
Topping and frosting options chart:
| Frosting Type | Taste | Difficulty |
|---|---|---|
| Buttercream | Sweet | Medium |
| Chocolate ganache | Rich | Easy |
| Fresh fruits | Light | Very easy |
Storage tips
The Molly Cake stores very well, but here are some tips to keep it perfect, even after a few days:
- At room temperature: If your cake is not filled, it can be stored in an airtight container at room temperature for 2-3 days.
- In the refrigerator: If you filled your cake with cream or fruits, store it in the fridge. It will keep for up to 5 days, but remember to take it out a bit before serving so it regains its softness.
Frequently asked questions about Molly Cake
How to avoid a too dense Molly Cake?
The key is to beat the eggs well and sift the flour to retain the lightness of the batter.
Can I prepare the Molly Cake in advance?
Yes! Prepare it the day before and store it well wrapped at room temperature or in the refrigerator depending on the filling.
Now that you have all the cards in hand, all that’s left is to take action. If you want your Molly Cake to become THE reference in your circle of friends, don’t hesitate to try different variations and have fun with the decoration. It’s an opportunity to show off your baking skills and share this fabulous recipe with your loved ones.
