Let’s not kid ourselves: the Molly Cake is THE cake of cake design pros. Why? Because it’s simply magical. Moist, airy, and sturdy enough to support all the layers of icing and decorations we want to put on it. It’s the best of both worlds: a light cake with a solid structure. So if you’re here to impress your in-laws, or just for the pleasure of saying “I made it”, you’re in the right place.
What is a Molly Cake?
So, what makes this cake so special? The Molly Cake is a variant of sponge cake, but even moister. The key? No butter is used (yes, you read that right) and it’s replaced with whipped cream. It’s the whipped cream that gives the cake its melting texture. And if you’re wondering where this name “Molly” comes from, well, it’s not clear at all. Maybe it was just the name of a great pastry chef. Whatever the origin, this cake will quickly become your best friend in the kitchen.
Ingredients and Necessary Utensils
Before embarking on this wonderful pastry adventure, make sure you have all the ingredients and utensils on hand. Here’s what you’ll need for a 20 cm diameter Molly Cake (about 8 portions):
- 3 large eggs
- 250g sugar (no skimping)
- 250g flour
- 1 packet of baking powder
- 250g heavy cream (the kind that whips up nicely)
- 1 teaspoon of liquid vanilla (or other flavor according to your preferences)
- A pinch of salt (because even in baking, salt is life)
And for the utensils, nothing too complicated:
- An electric mixer (or your biceps if you want to get some exercise)
- A 20 cm diameter cake mold
- A spatula (the flexible spatula that will help you mix well)
- Parchment paper to prevent your cake from sticking
Preparation Steps (with some grandmother’s tips)
Now that you’re equipped, let’s get started with the preparation. Spoiler alert: it’s simpler than it seems!
- Preheat your oven to 160°C. It’s important to do this first so that it’s nice and hot when your Molly Cake is ready to bake.
- While the oven is heating, whisk the eggs and sugar for about 10 to 15 minutes. Yes, it may seem long, but the mixture needs to triple in volume and become fluffy. That’s where the lightness of your Molly Cake lies.
- Add the vanilla and continue to beat for another minute.
- Sift the flour and baking powder in a separate bowl, then gradually incorporate this mixture into the beaten eggs. Do this delicately to avoid deflating the eggs.
- Whip the heavy cream until stiff peaks form in another bowl. Again, patience, the cream must be very cold to whip properly.
- Using a spatula, gently fold the whipped cream into the batter. You want to keep as much air as possible, so avoid overmixing.
- Pour the batter into your mold lined with parchment paper. Bake for about 1 hour and 10 minutes. Be careful not to open the oven door during baking, it’s a classic mistake that causes a cake to deflate.
And now, the hardest part comes: let your cake cool before unmolding it. Yes, I know, it’s frustrating, but it’s worth it.
Tips for a Perfect Texture
If you really want your Molly Cake to be on point, here are some expert tips:
- Use ingredients at room temperature. Take your eggs out of the fridge in advance and use very cold cream. It’s the winning combo for a perfect texture.
- Do not overmix the batter once you’ve incorporated the cream. Air is your friend here, you need to keep it in the batter for a light cake.
- Wrap your mold with a damp towel before baking. This allows for more even baking and prevents the edges from cooking too quickly.
Mistakes to Avoid
We all make mistakes in the kitchen, but with the Molly Cake, there are a few you absolutely must avoid:
- Opening the oven in the middle of baking: it’s a sure way to deflate your cake.
- Not beating the eggs and sugar for long enough: your cake will be dense and flat.
- Incorporating the flour too quickly: it disrupts the light structure of the batter.
Variations of the Molly Cake: Vanilla, Chocolate, and Gluten-Free
The Molly Cake is like a blank canvas: you can customize it endlessly! Here are some ideas to enhance your basic recipe:
- Chocolate version: Replace 30g of flour with 30g of unsweetened cocoa powder. You’ll get an ultra-gourmet chocolate Molly Cake.
- Fruity version: Add lemon or orange zest to your batter for a tangy twist. You can even incorporate pieces of fresh fruit between the layers if you’re making a layer cake.
- Gluten-free: Use gluten-free flour (like a blend of rice and corn) instead of regular flour. Tested and approved!
Ideal Toppings: Mascarpone, Ganache, and More
Once your Molly Cake is ready, you can garnish it as you like. Here are some ideas to enhance your cake:
- Mascarpone frosting: Light and creamy, it pairs perfectly with the moist texture of the Molly Cake.
- Chocolate ganache: For chocolate lovers, nothing beats a smooth ganache. It adds a delicious touch without weighing down the cake.
- Buttercream: If you want a more traditional result, opt for buttercream. It’s a classic, and it never fails!
FAQ: Your Questions about the Molly Cake
How to store the Molly Cake?
You can store it at room temperature, wrapped in plastic wrap, for 2 days. If you want it to last longer, keep it in the fridge.
Can you prepare the Molly Cake in advance?
Absolutely! It even freezes very well. Let it cool completely before freezing. To defrost, simply leave it at room temperature for a few hours.
How to transform your Molly Cake into a work of art?
If you really want to elevate your Molly Cake to the next level, here are some layer cake decoration techniques that will make you a true pro:
| Technique | Description |
|---|---|
| Naked cake | A cake without exterior frosting, perfect for a rustic and minimalist look. |
| Drip cake | Add dripping ganache on the edges for a “wow” effect. |
| Layer cake | Layer multiple Molly Cake layers with cream between each level. |
Want to try other recipes?
Has the Molly Cake convinced you? Then share this recipe on your social networks to impress your friends. And if you’re looking for more inspiration for your future cakes, take a look at our other recipes and pastry guides, it’s worth it!
Pascal Petibon, born in 1980 in Lyon, is a renowned journalist and author, passionate about information and communication. After earning a degree in journalism from the University of Paris, he quickly joined various editorial teams, where he became known for his sharp analysis and clear writing style.
