Vanilla Heaven: Pound Cake vs. Quatre-Quarts

The quatre-quats or four quarters is a well-known traditional French cake created using just four components, all in equal measure.

This classic dish hails from Brittany, the home of French butter.

Beginning with the weight of the egg will help you figure out how much of the remaining ingredients you should use.

That is the straightforward recipe for the components of this pound cake.

To simplify things, I've converted the measurements into cups for your convenience.

Nevertheless, by keeping in mind that each of the four ingredients has an identical weight with just one simple tip, you'll never have to use this recipe again.

I first encountered this delightful dessert when I was around 10 or 11 years old, and I've been preparing it ever since. It’s very simple to make, as the brief directions will show you.

There is one certainty, and the outcome consistently remains perfect.

What is the origin of the term "pound cake" for this recipe?

The name of this cake originates from the method used for measuring its ingredients: one pound each of sugar, eggs, flour, and butter.

This cake is also very indulgent along with having a thick consistency.

What is the key to making an excellent pound cake?

The eggs and butter should also be at room temperature. They both need to be equally warm.

Adding cold eggs to warm butter can lead to the breakdown of the butter and the formation of lumps.

I recommend letting the eggs sit out for a longer time compared to the butter to achieve the right temperature.

Whatever you do, make sure not to use microwaved melted butter.

You desire soft, pliable butter, rather than melted butter, as the latter won’t work as well in this recipe or any dish calling for softened butter.

Cooking advice along with detailed guidance

Just like with any recipe, have all your ingredients ready before you begin baking.

Heat up the oven so it’s nice and hot, prepared for baking your cake right after you complete the recipe.

Whip the egg white until they reach soft peaks using an electric mixer. Once you lift the beaters, the peaks formed should remain standing up straight.
A different approach to make sure every bit of egg white is whipped thoroughly is to shift the whisking motion from one side of the bowl to another. This method keeps the egg whites stationary as you beat them until they reach the ideal consistency. During my cooking sessions, I show this technique by flipping the mixing bowl over.
I processed the butter in the food processor for about a minute until it was completely at room temperature. Once I added the sugar, it formed into a lovely creamy mixture.
Gradually add the eggs, one at a time, and mix lightly after adding each egg. A lovely emulsified cream will start to form.
Always sift the flour Before incorporating it into this dessert and all others.
Liberally grease the mold, which is an essential step. I use Bak-klene ZT's no-stick bakery spray It encompasses every tiny detail of all those beautiful molds available in the market.
If you don’t have the nonstick spray available, generously coat your mold with butter and then dust it with some all-purpose flour. Make sure to shake it evenly and ensure full coverage. You should be able to judge adequately just by looking at it.

Baking process

Ovens can vary significantly. Once thirty minutes have passed during baking, check for doneness by inserting a knife into the center; if it emerges clean, your Quatre-Quarts cake is ready. It’s important not to fret about potential collapse when opening the oven door. Additionally, we refrain from using baking powder in this recipe.
Allow it to rest in the mold on a wire rack until it cools for about 5 minutes prior to removing it from the mold.
Place it on a cooling rack. This allows the underside to chill down more effectively as air flows beneath it.

Variations

Include some lemon zest along with a few tablespoons of lemon juice.

A splash of vanilla extract, or incorporate a few tablespoons of rum instead.

Divide the pound cake batter into two parts. Stir cocoa powder into one portion until thoroughly combined. When transferring the batters to the pan, use a knife to layer them alternately, then gently swirl them together to meld the tastes slightly.

After baking and when it’s time to slice, you’ll see an impressive pattern.

Include some diced dates and raisins in the mixture.

Alternatively, indulge yourself by whipping up some cream and topping it off with a spoonful along with some freshly sliced fruit that has been soaking in brandy, rum, or whichever liquor you prefer.

The ingredients required to prepare this delightful dish are as follows: Quatre Quarts or Pound Cake

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1 cup unsalted butter
1 cup sugar
3 large eggs kept at room temperature
1 cup flour
pinch of salt (optional)

Instructions

Heat up the oven to 350 degrees Fahrenheit. Grease a 9x5 inch loaf pan. or round mold And then dust lightly with flour, or alternatively do this. no-stick bakery spray.
Melt the butter in a bowl until it achieves a smoother consistency. Then add the sugar 2 to 3 minutes and mix thoroughly until a smooth cream forms.
Divide the egg yolk from the egg white. Mix the egg yolks with the butter-sugar blend. Fold in the siftedocolate flour .
In a separate bowl, whip the egg whites along with a bit of salt until they reach stiff peaks. Ensure there is no remaining liquid egg white in the bowl before gently folding the whipped egg whites into the batter made from the egg yolks.
Pour the blend into the container. mold and cook for 40 minutes in the center of the oven.
Check if it’s prepared by sticking a knife into the center.
Take out of the oven and let sit for 5 minutes prior to unmolding.

Personal Note

How to serve it

You can use a rectangular mold, loaf tin, or shape mold . I use Nordic Ware Since they ensure uniform cooking.

Utilize a cake stand and dust powdered sugar over your cake for an impressive display.

Cut and serve it with jam, fruit compote, or English cream sauce.

When baked in a round mold, this gives you space to insert fruits in the center once it’s time to serve.

Highly favored for morning meals or enjoyed as an evening treat with tea.

If you like this sweet treat, try these delicious recipes instead:

Creamy White Balsamic Pork Chops Served with Roasted Potatoes and Peas

Caramelized Onion and Bacon Pie

Ricotta Lemon Cake

Are you fond of this recipe?

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Meet Chef Giangi

As an enthusiastic chef, recipe creator, writer, and food photographer, I bring over fourteen years of expertise from the world of food blogging. Motivated by my French and Italian roots, I collaborate with various cooks across different countries and have engaged in numerous conversations with kitchen professionals worldwide who are associated with renowned dining establishments. My aim is to present these innovative gastronomic pleasures through uncomplicated, clear-cut, user-friendly instructions.

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