Thursday, January 14, 2010

Quatre Quarts cake

This cake is beautiful in its simplicity. It has only 4 ingredients (hence the name), and it can be whipped up in no time. Proportion is the key with this cake so no substituting or chucking in whatever is in the cupboard.

It's my favourite "Oh no, I have guests coming and they will expect cake" cake. That happens more often than you would think, due to my obsessive need to have something tasty waiting for anyone who makes the effort to visit me!

For this recipe I will assume that your eggs weigh 60g in-shell. Weigh them before you begin and use whatever weight they are for the other 3 ingredients.


3 large eggs
180g plain flour
180g sugar
180g salted butter (if using unsalted, add 1/2 tsp salt to the flour)

Preheat oven to 180C

Melt the butter and leave to cool slightly.

Add sugar to a large mixing bowl, add the butter and beat well until creamy.

Separate the egg whites and yolks and put the egg whites to one side. Add the egg yolks to the sugar-butter mixture and beat well. This improves the fluffiness of your cake as there is no other raising agent used so it's worth the time.

Sift the flour into the batter, stirring as you go.

In a separate bowl, whisk the egg whites with a pinch of salt until they are stiff.

Incorporate the egg whites with the batter, adding one spoonful of egg white at a time to the batter and folding with a gentle motion. Again, it's important to keep as much air in the batter as you can.

Pour the batter into a buttered 1lb loaf tin. Bake for around 45 minutes or until a skewer inserted in the centre of the cake comes away clean.

Leave to cool on a wire rack, or if you're anything like us you'll eat it while it's still warm and keep going back until you've accidentally eaten the whole thing!

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