Quatre-Quarts
Quatre-Quarts
Ingredients
- 4 large eggs, weighed without shells (about 220–240 g)
- equal weight to eggs grams granulated sugar
- equal weight to eggs grams unsalted butter, melted and cooled
- equal weight to eggs grams all-purpose flour
- 1 teaspoon baking powder
- pinch salt
- 1 teaspoon vanilla extract
- 1 tablespoon amber rum, optional
Instructions
- 1
Preheat the oven to 350°F (175°C).
⏱️ 15 min•🌡️ 350
- 2
Grease and flour an 8 1/2 × 4 1/2-inch loaf pan.
⏱️ 2 min
- 3
In a large bowl, whisk the eggs and granulated sugar for 3–5 minutes, until the mixture is pale and slightly fluffy.
⏱️ 5 min
- 4
Slowly whisk the melted and cooled butter into the egg and sugar mixture. Then, stir in the vanilla extract and the amber rum, if using.
⏱️ 3 min
- 5
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
⏱️ 1 min
- 6
Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix the batter.
⏱️ 2 min
- 7
Pour the batter into the prepared loaf pan.
⏱️ 1 min
- 8
For the classic French crack down the center, run a buttered knife lengthwise through the middle of the batter in the pan.
⏱️ 1 min
- 9
Bake for 45–55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
⏱️ 50 min•🌡️ 350
- 10
Let the cake cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Quatre-Quarts
- 4 large eggs, weighed without shells (about 220–240 g)
- equal weight to eggs grams granulated sugar
- equal weight to eggs grams unsalted butter, melted and cooled
- equal weight to eggs grams all-purpose flour
- 1 teaspoon baking powder
- pinch salt
- 1 teaspoon vanilla extract
- 1 tablespoon amber rum, optional
Instructions
- 1
Preheat the oven to 350°F (175°C).
⏱️ 15 min•🌡️ 350 - 2
Grease and flour an 8 1/2 × 4 1/2-inch loaf pan.
⏱️ 2 min - 3
In a large bowl, whisk the eggs and granulated sugar for 3–5 minutes, until the mixture is pale and slightly fluffy.
⏱️ 5 min - 4
Slowly whisk the melted and cooled butter into the egg and sugar mixture. Then, stir in the vanilla extract and the amber rum, if using.
⏱️ 3 min - 5
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
⏱️ 1 min - 6
Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix the batter.
⏱️ 2 min - 7
Pour the batter into the prepared loaf pan.
⏱️ 1 min - 8
For the classic French crack down the center, run a buttered knife lengthwise through the middle of the batter in the pan.
⏱️ 1 min - 9
Bake for 45–55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
⏱️ 50 min•🌡️ 350 - 10
Let the cake cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely.
⏱️ 10 min