quatre quarts

The French use the word "cake" or quatre-quarts (four quarters) or sometimes even fondant for what English speakers call a pound cake. It can be either savory or sweet. The sweet version is in fact four ingredients (eggs, flour, butter and sugar) in equal quantities measured by weight (the French cook using weight not volume), so each is a quarter of the total, hence the name quatre-quarts. It is best to start with the eggs because you can't use just part of an egg! So whisk and weigh your eggs (4 - there's that number again - will make an average loaf) then weigh out the same amount of each of the other ingredients as you have eggs. Whisk the sugar into the eggs for 4 (!) minutes, then gently mix in the flour and lastly the melted but cooled butter. Some people like to add a sachet of levure chimique as well for a fluffier loaf. Add a bit of vanilla, rum, lemon peel, orange flower water to the batter... for extra style! Put in a loaf pan and the oven at 180° C for about …