cakepia recipe japanese      
Belgian-Style Pound Cake  
World Traditional Recipe ベルギー

Belgian style cake called CARRE MOUSSELINE. “Carre” means square in French, but we use pound cake molds or loaf molds for this recipe. Separate the eggs, and make meringue with the egg whites.
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●Preparation Tip

Photo #1

Photo #2

Photo #3

Photo #4
Separate eggs.

Add 50g of sugar to butter and cream together.

Stir in beaten eggs, a little at a time, and blend well.

In a bowl, combine egg whites and sugar. Beat until stiff to make meringue. (Photo #1)

Pour in flour to the butter mixture and mix lightly. (Photo #2)

Add half of the meringue and mix. Then add the rest of the meringue and blend well to combine all ingredients. (Photo #3)

Fill each pound cake mold with batter 4/5 full and dent the center of the surface.

Bake in a preheated oven at 160 °C (320 °F) for about 30 minutes. It is done when a skewer inserted into the cake comes out clean. (Photo #4)

Servings per Recipe Calories per Serving Ready In
two 10 cm pound cake molds  430kcal 60 minutes
butter 100g 
sugar 100g 
whole eggs 100g 
cake flour 120g 
- Allow butter to soften at room temperature.
- Sift flour.
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