Here is Mauritius, we have our own take on a typical vanilla cake. We call it the “massepain”.
This is a typical massepain mauritian recipe that is my mums. Trust me when i say that it comes out lovely every single time.
The buttercream icing I use is from BBC Food and i use this recipe every time i make buttercream due to the lightness and delicious sweet taste that accompanies it.
A perfect cake for tea time, massepain is so light and tastes absolutely delicious when dipped into a cup of hot tea. I know summer is coming soon in many countries but here in Mauritius winter is fast approaching and so just the sound of that makes me feel all warm inside. I cant wait till its cold enough to have some yummy hot chocolate with marshmallows. Hmmmm!!
However this cake can be a summer treat as well! It is so light and fluffy and perfect for a hot summer day. Coated with a layer of buttercream! Yum, it couldn’t get better than that.
Okay enough dreaming now, lets get to reality. Alike to all my recipes on here, massepain is so simple to make and you will really see the ressemblance with a typical vanilla cake.
Lets get to the recipe now!
Massepain
Ingredients:
- 5 eggs
- 200 g Granulated Sugar
- 1 pack of butter (227 grams)
- 1 lb (454 g) self raising flour
- 200ml Milk
- 1 tsp vanilla essence
Method:
- Preheat the oven to 220 C
- Grease a cake tin
- Cream butter and sugar until light and fluffy
- Add the eggs one at a time whisking continuously
- Gradually add the flour to the mixer
- When mixed thoroughly add vanilla essence and milk until incorporated.
- Put in the oven for 45 mins to 1 hour.
Enjoy:)
– The Cake Architect
Yay 😀 defo gonna try this 😀 💁
thank you Gowgow 🙂 x
This looks so good and the colour is so pretty! I love pink! 🎀
Thank you so much! Who doesnt like pink? 🙂 Glad you like it! Hope you get to try the recipe sometime 🙂
That looks soo tasty, especially that frosting!
Thank you so much!:) It tastes just as good as it looks! Hope you get to try the recipe 🙂
The frosting… the cake… looks oh so delicious!
Thank you! 🙂 x
Hi… thanks for sharing the recipe. Can I use this recipe for a wedding cake? Will it stay moist for long? Thanks!
Hi JC, you may use this recipe for a wedding cake and it will stay moist for around 3-5 days
Zahra
Thanks so much, Zahra!!! I will give it a try 😊