Bouscoutou

Background

Bouscoutou is a soft, fine-crumb West and Central African sponge cake often shared at family gatherings, holidays, and school festivities. Its hallmark is a lofty rise, a fragrant, lightly sweet profile, and a melt-in-the-mouth crumb achieved by vigorous whipping of eggs with sugar, then carefully folding in flour and a touch of baking-powder. Butter-rich versions use melted butter, while some households prefer neutral oil for extra lightness. Gentle aromatics—like vanilla, a pinch of salt, warming nutmeg, bright lemon-zest, and optionally a splash of milk—round out its flavor. Serve plain or dusted, at breakfast with tea, or as an afternoon snack.

Ingredients

• 6 large eggs
• 200 g sugar
• 250 g all-purpose flour
• 1 tsp baking-powder
• 100 g melted unsalted butter or 100 ml neutral oil
• 1 tsp vanilla
• 1/4 tsp fine salt
• 1/4 tsp grated nutmeg
• 1 tbsp fresh lemon-zest
• Up to 50 ml milk (optional, for loosening batter)

Preparation

1. Gather and measure all ingredients. Grease a loaf or round tin and line the base with parchment. Set your oven to 170°C while you organize; pan and oven readiness ensure a reliable rise.
2. Whip the whole eggs with the sugar in a large bowl until very pale, thick, and voluminous; target about 5 minutes at medium-high speed. This step traps tiny bubbles that give Bouscoutou its signature lift.
3. Beat in the vanilla, then sprinkle in the salt, the freshly grated nutmeg, and the aromatic lemon-zest. Mix briefly just to combine so the foam stays airy.
4. In a separate bowl, whisk the flour with the baking-powder. Sift this dry mixture over the egg foam in two additions, gently folding with a wide spatula. Keep strokes light and sweeping to avoid deflating the batter.
5. Stream in the warm melted butter (or the neutral oil) down the side of the bowl while folding. If the batter feels very thick, loosen it with a little milk until it flows in a wide ribbon. Fold just until evenly combined.
6. Scrape the batter into the prepared tin, smoothing the top. Tap once to pop large bubbles while keeping the structure intact.

Baking

Bake at 170°C until risen, golden, and a skewer comes out clean—typically around 30–35 minutes. Let the cake rest in the tin for about 10 minutes, then turn out to cool on a rack until barely warm, roughly 30 minutes, before slicing.

How to Enjoy

Serve Bouscoutou plain to appreciate its fine crumb, or pair with seasonal fruits. A light smear of cultured butter complements the gentle sweetness, but it is also perfect on its own with tea. For a celebration, a whisper of syrup brushed on the crust while warm intensifies aroma without masking the delicate notes of vanilla and lemon-zest.

Variations and Tips

• Fat choice: Melted butter gives a richer flavor; neutral oil yields a slightly lighter crumb. Both work—use what you prefer.
• Spice profile: Keep the classic balance of nutmeg and vanilla, or add a touch more lemon-zest for extra brightness.
• Texture control: If your batter turns stiff, fold in a spoonful or two of milk until it ribbons smoothly; resist overmixing once the flour is in.
• Rise insurance: Ensure your baking-powder is fresh, and beat the eggs and sugar thoroughly to maximize volume.

Storage

Cool completely, then wrap airtight. The cake keeps tender at room temperature for two days. For longer storage, slice, wrap, and freeze; thaw uncovered at room temperature to preserve the delicate crust.