QUART VS POUND RECIPES

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QUATRE-QUARTS: FRENCH POUND CAKE | THE SUNDAY BAKER



Quatre-Quarts: French Pound Cake | the Sunday Baker image

Quatre-quarts, meaning four quarters, is a French pound cake from Brittany so named for the equal proportions of four ingredients: butter, sugar, eggs and flour. This recipe has a simple formula and won’t leave you searching for exotic or hard to find ingredients.

Provided by the Sunday Baker

Categories     Dessert

Total Time 75 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 8

Number Of Ingredients 6

3 eggs, weigh them including the shells (mine came to 210g)
Flour, same weight as eggs (210g)
Butter, same weight as eggs (210g)
Sugar, same weight as eggs (210g)
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt

Steps:

  • Preheat the oven to 180°C (350°F).
  • Grease a 20 x 10 x 6 cm loaf pan (8 x 4 x 2 1/2 in.) with butter and flour.
  • Melt the butter in a bain-marie or in a bowl in the microwave. Set aside and let cool while preparing the other ingredients.
  • Separate the yolks from the egg whites.
  • In a large bowl, beat the egg yolks, sugar and salt until the mixture becomes pale and light.
  • Pour the melted butter and the vanilla extract into the yolk mixture and gently fold in with a rubber spatula until combined.
  • Add the flour to the yolk mixture, again folding gently just until combined. Set aside while preparing the egg whites.
  • In the bowl of a stand mixer, or a large bowl with a hand mixer, beat the egg whites until stiff peaks form, about 5 minutes. Start testing after 2-3 minutes to be careful not to over-beat. You know the mixture is done when a peak holds on the whisk when held up. If you over-beat the whites, the stretched proteins break and let water out, resulting in a bowl of watery liquid and foam.
  • Form the batter: Add the egg whites to the egg yolk mixture, folding very gently until just combined.
  • Pour the batter into the prepared pan and bake at 180°C for 45-55 minutes. The cake is done when a toothpick inserted in the middle comes out clean.
  • Cool for at least 20 minutes before removing from the tin.

JACQUES PÉPIN'S FAVORITE POUND CAKE RECIPE - FOOD & WINE



Jacques Pépin's Favorite Pound Cake Recipe - Food & Wine image

The French call pound cake quatre-quarts ("four-fourths") because it is made with equal parts flour, sugar, eggs and butter. Jacques Pépin's mother, aunt and cousin all have their versions. He likes to fold in candied citrus peels to make a French fruit cake; he also loves plain slices dipped in espresso. More Desserts by Jacques Pépin

Provided by Jacques Pépin

Total Time 2 hours 0 minutes

Yield One 10-by-5-inch loaf

Number Of Ingredients 7

2 1/2 sticks unsalted butter, softened
1 1/4 cups sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
6 large eggs
1/4 cup milk, at room temperature
2 1/2 cups cake flour

Steps:

  • Preheat the oven to 325°. Butter a 10-by-5-inch loaf pan. Line the bottom with a strip of parchment paper that extends 2 inches past the short ends of the pan.
  • In a bowl, using an electric mixer, beat the butter with the sugar, vanilla and salt at medium speed until fluffy, 3 minutes. Add the eggs, 2 at a time, beating between additions. Beat in the milk. Sift the flour over the batter and whisk it in until smooth. Scrape the batter into the prepared pan and smooth the surface.
  • Bake the cake for 1 1/2 hours, until it is cracked down the center, golden on top, and a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes, then unmold the cake and let cool completely.

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