Biscuit de Reims RecipeOrigin: France Period: Traditional |
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This is a classic French birthday cake that's made in a slightly unusual manner, in that the weight of the ingredients used is dependent on the weight of the eggs used in the batter. Ingredients:
9 eggs, separated 
Biscuit de Reims Preparation:Method:Separate the eggs into whites and yolks. Weight the egg whites and the egg yolks. Divide the total weight by 9 to give the weight of 1 egg. Now weight out your flour, equivalent to the weight of 9 eggs, the sugar, equivalent to the weight of 6 eggs and weigh out your butter, equivalent to the weight of 3 eggs. Place the egg whites in a clean, dry, bowl and beat until stiff then fold-in the sugar, beating again until the sugar dissolves. Beat the egg yolks in a separate bowl until pale and creamy then fold into the egg white mixture. Gradually add the flour, gently folding into the egg mixture then add he melted butter and fold once more. Pour the batter into a lined round springform cake tin and place in an oven pre-heated to 150°C. After 30 minutes increase the heat to 180°C and bake for a further 25 minutes, or until the top of the cake is golden and a skewer inserted into the centre emerges cleanly. Transfer to a wire rack to cool completely then serve. This cake can be iced with lemon icing if desired. |
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