{"id":50361,"date":"2026-03-04T14:21:24","date_gmt":"2026-03-04T13:21:24","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=50361"},"modified":"2026-04-07T22:04:26","modified_gmt":"2026-04-07T20:04:26","slug":"mouskoutchou-soft-and-light-algerian-cake","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/mouskoutchou-soft-and-light-algerian-cake\/","title":{"rendered":"Mouskoutchou, a Soft and Light Algerian Cake"},"content":{"rendered":"\n

This traditional North African Algerian Mouskoutchou<\/strong>, sometimes spelled Mouscoutchou<\/strong>, is a soft and airy cake with a delicate flavor. Its light sponge like texture, similar to a chiffon cake or yogurt cake, makes it perfect for an afternoon treat with coffee or tea.<\/p>\n\n\n\n

Flavored with lemon, orange, or vanilla and made with simple ingredients, Mouskoutchou is a beloved staple in Algerian homes and is especially popular during Eid al Fitr celebrations.<\/p>\n\n\n

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Extra soft Mouskoutchou<\/figcaption><\/figure>\n<\/div>\n\n\n

Ultra-soft Algerian mouskoutchou<\/h2>\n\n\n\n

Mouskoutchou<\/strong> is one of those quick and easy cakes you can make with ingredients you already have at home. This traditional Algerian cake is soft as a cloud and comes together in no time, making it perfect for an afternoon snack or even breakfast.<\/p>\n\n\n\n

It is the kind of cake kids love helping to make, and they get so excited watching a beautifully risen Mouskoutchou<\/strong> come out of the oven with its golden top.<\/p>\n\n\n\n

It is one of the most popular Algerian cakes, and for good reason.<\/p>\n\n\n\n

This cake, which some also call Meskouta, is easy enough for beginners and very budget friendly. With just a few simple ingredients, you can make a cake large enough to serve about twenty people. <\/p>\n\n\n

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Its soft, airy texture makes it a favorite with both kids and adults. Just like yogurt cake<\/a> or french Savoy cake<\/a>, you can flavor it any way you like and fill it with cream and fresh fruit.<\/p>\n\n\n\n

Ingredient Notes:<\/h2>\n\n\n\n

Note:<\/strong> The full recipe with exact measurements is just below.<\/p>\n\n\n\n

Traditionally, the measurements are made using a 200 ml\/ 6.8 fl oz glass. All the ingredients are measured with the same glass.<\/p>\n\n\n\n

Eggs:<\/strong> Bring them to room temperature so they whip up properly. For more accuracy, I weigh them without the shells, but you can easily use 4 large eggs or 5 small eggs without any issue.<\/p>\n\n\n\n

Sugar:<\/strong> Use granulated sugar, not powdered sugar. One full glass equals about 200 g \/ 7 oz, but 150 g \/ 5.3 oz is enough if you prefer a less sweet cake..<\/p>\n\n\n\n

Oil:<\/strong> Use a neutral oil such as vegetable oil or canola oil. About 75 ml \/ 2.5 fl oz keeps the cake soft and moist without making it greasy. If you plan to soak the cake with syrup, you can slightly reduce the amount.<\/p>\n\n\n\n

Milk:<\/strong> Use whole milk at room temperature. It helps create a softer, more tender cake.<\/p>\n\n\n\n

Baking powder:<\/strong> 11 g \/ 0.4 oz (about 2 1\/2 teaspoons).<\/p>\n\n\n\n

Flavor:<\/strong> Lemon zest, orange zest, or vanilla extract.<\/p>\n\n\n\n

Flour:<\/strong> All purpose flour works perfectly for this recipe. <\/p>\n\n\n

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\"light,<\/figure>\n<\/div>\n\n\n

Video Recipe<\/h2>\n\n\n\n
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