Four Quarters Cake (Quatre-quatr)
Baking and Desserts • French
Description
Four Quarters Cake (Quatre-quatr)
Ingredients
- Chicken Egg 3 pieces
- Butter 5 oz
- Wheat Flour 5 oz
- Powdered Sugar 5 oz
- Salt a pinch
- Rum 0 fl oz
Step-by-Step Guide
Step 1
Sift the flour, melt the butter, and beat the eggs, separating the whites from the yolks. The egg whites should be whipped with a pinch of salt until very stiff peaks form.
Step 2
In a large bowl, mix the yolks, powdered sugar, and a pinch of salt into a white mixture. While continuously beating the mixture, gradually add the melted (but not hot) butter, flour, and rum (rum can be replaced with cognac). Each new ingredient should be well incorporated before adding the next.
Step 3
Gently fold the whipped egg whites into the mixture, stirring strictly in one direction with a wooden spoon to avoid damaging the structure.
Step 4
Grease a 22 cm diameter baking pan with butter and dust with flour. Pour the batter into the pan and bake at 390°F for 15 minutes, then reduce the temperature and bake for another 25 minutes.
Step 5
Allow the cake to cool and then remove it from the pan.
Step 6
The secret of this recipe lies in the technique. First, weigh the eggs, and then measure out an equal weight of flour, butter, and powdered sugar. The average weight of an egg ranges from 40 to 65 grams, so the ingredient measures correspond to the average egg weight of 50 grams. To avoid mistakes with proportions, the eggs should be weighed on a kitchen scale.
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