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A small dark cake sits on a white plate . Bordeaux is a big city in the south - west of France . The canelé is up to five centimetres high . Its sides have deep lines , like a little column . Bakers make it in copper moulds . Copper is a red - brown metal . So the outside turns dark brown , almost black , and crisp . You break the dark crust with your fingers . Inside , it is yellow and soft , like custard . The cake has milk , eggs , sugar , butter and a little flour . It has rum and vanilla , too . People in Bordeaux tell an old story about this cake . In the story , wine makers used egg whites . The whites made their wine clear . Then they had many yolks . They took the yolks to nuns in the city . The nuns made small cakes with them . It is a nice story , but there is no proof . Today the cake is everywhere in Bordeaux . People eat small ones with coffee in the morning . Bigger ones go with tea in the afternoon . Hold your canelé up to the window . The deep lines shine like dark gold . Outside , it is dark and crisp . Inside , it is soft and yellow . 
