Molly Cake Recipe by Cyril Lignac: The Ideal Cake for a Successful Layer Cake

If you are a fan of pastries or if you are preparing to impress your loved ones with a birthday cake worthy of the greatest chefs, then you are in the right place. Today, we dive into the world of pastry with Cyril Lignac’s Molly Cake, a perfect cake to make a tall, fluffy, and above all… foolproof layer cake!

This cake has become a must-have for cake designers and pastry enthusiasts, and for good reason: it combines lightness and sturdiness, perfect for a multi-layer cake. You don’t need to be an expert to make it, just follow a few simple steps. So, roll up your sleeves, let’s get started!

Why is Cyril Lignac’s Molly Cake So Special?

The Molly Cake is the secret weapon of pastry chefs. Moist and without butter or oil, it gets its light and airy texture from the whipped cream that is delicately folded into the batter. And yes, it’s that simple: no need for added fats, the cream does all the work!

Another advantage? Unlike a genoise, which is often drier, the Molly Cake does not need to be soaked. It remains moist, even after several days in the fridge, making it ideal for preparing a birthday cake or a special event.

You can customize your Molly Cake endlessly: plain, vanilla, chocolate, fruits, spices… It’s a blank canvas waiting for your creativity!

Ingredients and Alternatives

To prepare a 25 cm diameter Molly Cake, here are the ingredients you will need:

  • 250 g of T45 flour
  • 250 g of sugar (if you like, you can mix white sugar and brown sugar)
  • 3 medium-sized eggs
  • 250 g of liquid whipping cream (minimum 30% fat)
  • 1 packet of baking powder
  • 1 packet of vanilla sugar
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Tip: If you want a chocolate Molly Cake, simply add 45 g of unsweetened cocoa powder to the batter while reducing the amount of flour.

Alternatives and Customizations:

  • You can replace the vanilla sugar with citrus zest for a more fruity version.
  • For a more indulgent version, add pieces of fruit or even chocolate chips to the batter.

Preparation Steps

Let’s get started! Follow these steps and your Molly Cake will be a guaranteed success.

  1. Preheat your oven to 150°C (if possible, use the fan setting).
  2. Whip the cream into firm whipped cream (tip: chill the bowl and beaters in the freezer for a few minutes beforehand).
  3. Whisk the eggs and sugar for at least 10 minutes until the mixture doubles in volume and becomes frothy.
  4. Sift the flour and baking powder together, then gently fold them into the egg-sugar mixture.
  5. Then add a quarter of the whipped cream to the mixture to soften it, then fold in the rest gently using a spatula to avoid deflating the batter.
  6. Pour the batter into a 25 cm pan lined with parchment paper and bake for about 1 hour at 150°C.

Quick tip: if you want your cake to rise straight, wrap your pan with a damp towel during baking.

Tips for Success

  • Temperature and baking: The Molly Cake needs to bake slowly at a low temperature to prevent it from drying out. Don’t be tempted to increase the temperature to save time, as this could cause it to collapse.
  • Whipped cream is key: It should be firm to give the cake that airy texture. If your cream is too thin, the cake will be denser and less moist.
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Tips for Cake Design:

If you want to try a layer cake, here are some tips to help you achieve a professional result:

  • Use a flower nail in the center of the pan to ensure even baking.
  • For a layer cake, prepare several Molly Cakes in advance. They keep very well in the fridge (well wrapped) for 2 to 3 days.

Variants and Customizations

You can easily adapt this recipe to your taste. Here are some ideas to personalize your Molly Cake:

  • Chocolate Molly Cake: Add 45 g of unsweetened cocoa powder to the batter and reduce the amount of flour.
  • Fruit Molly Cake: Incorporate berries or pear pieces into the batter for a fruity version. Fruits pair very well with the light texture of this cake.
  • Spice Molly Cake: For a winter version, add a mix of cinnamon, ginger, and nutmeg to the batter.

Proportions Table for Different Molds

If you want to adapt this recipe to other pan sizes, here is a handy table to adjust the ingredient quantities:

Pan DiameterFlour (g)Sugar (g)Cream (g)Eggs (qty)Baking Time
15 cm14414414421h10
20 cm25525525531h30
30 cm57357357362h

Storage and Presentation

Your Molly Cake can be stored well at room temperature for 2 to 3 days. If it is filled with cream or fruits, store it in the refrigerator in an airtight container.

Garnishes and Decorations Ideas

The Molly Cake is an ideal base to unleash your imagination in terms of decoration:

  • Buttercream for a smooth finish.
  • Chocolate ganache for a decadent touch.
  • Fresh fruits for a touch of freshness.
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If you enjoyed this recipe and your Molly Cake was a success, feel free to share your creations on social media! And if you want to go further, discover our other gourmet recipes to enhance your desserts or our guides to master cake design.

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