Quatre-Quarts
User Reviews
5
Quatre-Quarts
Description
This Quatre-Quarts cake emphasizes four equal weight ingredients: butter, sugar, eggs, and flour. The butter is softened and whipped with sugar until creamy, then egg yolks are incorporated before folding in sifted flour. Separately, egg whites are whipped with a pinch of salt to soft peaks and gently folded into the batter, providing lift and lightness without chemical leaveners.
The batter is poured into a prepared mold and baked at 350°F for about 40 minutes, with doneness tested by inserting a knife that should come out clean. The resulting cake has a fine crumb, butter-forward flavor, and a tender but firm texture. Resting the cake briefly in the mold before removing helps maintain shape.
This traditional pound cake is typically served sliced, either plain or with accompaniments such as jams or cream. The recipe prioritizes careful mixing and baking to avoid a collapsed center.
Note that oven variations mean it's important to check doneness starting at 30 minutes. Cooling on a rack ensures the bottom cools evenly.
Ingredients
- 1 cup butter unsalted
- 1 cup sugar
- 3 egg at room temperature
- 1 cup flour
- salt optional, pinch
Instructions
- Preheat the oven to 350F. butter a 9x5 loaf mold or round mold and coat lightly with flour, or use a no-stick bakery spray.
- Soften the butter in a bowl until it becomes creamier. Add the sugar 2 to 3 times and whisk vigorously until a nice cream is created.
- Separate the egg yolk from the white. Add the egg yolks to the butter-sugar mixture. Incorporate the sifted flour.
- In another bowl beat at full speed the egg whites with a pinch of salt. Once soft peaks are formed and no more white liquid is in your bowl from the egg white, Incorporate the egg whites into the egg flour mixture.
- Pour the mixture into the mold and bake for 40 minutes in the middle of the oven.Verify that it is ready by inserting a knife in the middle.Remove from the oven and wait 5 minutes prior to removing from the mold.
Notes
- Check cake doneness after 30 minutes by inserting a knife; if it comes out clean, the cake is ready.
- Opening the oven door early may cause the cake to fall, so avoid this during baking.
- Allow the cake to rest 5 minutes in the mold before removing onto a cooling rack to cool evenly, preventing soggy bottoms.
- This recipe doesn't use baking powder; the rise comes from well-beaten egg whites.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 508 kcal
% Daily Value*
| Calories | 508kcal | 25% |
| Carbohydrates | 49g | 16% |
| Protein | 5g | 10% |
| Fat | 33g | 51% |
| Saturated Fat | 20g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 163mg | 54% |
| Sodium | 36mg | 2% |
| Potassium | 62mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 1064IU | 21% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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