Gâteau Minute

The Gâteau Minute is a classic speciality of the Marais Poitevin region, sitting somewhere between a pound cake and a sponge cake. It is known for its buttery richness, soft texture, and slightly crisp, sugary crust. This cake is particularly appreciated for its long shelf life.

In the past, it was often prepared for large family gatherings, but it was also kept on hand to welcome unexpected visitors. Its name comes from its ability to be served “at a moment’s notice”, with every Vendéen family keeping one ready to serve with coffee during impromptu visits. That is how it earned its name, Gâteau Minute.

Mémé Denise’s Recipe

Ingredients

• 180g sugar
• 125g softened butter
• 125g plain flour
• 65g cornflour
• 3 eggs
• 6g baking powder
• 1 pinch of salt

Method

1. In a mixing bowl, combine the egg yolks with the softened butter using a wooden spoon until the texture is smooth and even.
2. Gradually add the sugar, continuing to mix until the dough becomes supple.
3. In a separate bowl, whisk the egg whites until stiff peaks form.
4. Gently fold the flour, cornflour, and baking powder into the butter and egg yolk mixture, then carefully fold in the egg whites.
5. Add a pinch of salt and mix gently.
6. Line a round cake tin with baking paper, lightly grease it with a little oil, then pour in the batter.
7. Sprinkle lightly with sugar.
8. Place the cake into a cold oven, set the rack at the bottom, and bake at 150°C for 40 minutes.
9. Allow to cool before turning out of the tin.

Enjoy!

Storage Tip
To keep the cake fresh, wrap it in baking paper or store it in an airtight container.