Quatre-quart cake is from far one of the best cake for afternoon tea with kids (and grown up 🙂 ). It is so delicious. It comes from Bretagne, a French region when my granny is from. As a result, I am proposing you today Mamie Foulanue’s Quatre-quart cake, or my childhood cake hihihi. As you wish :).
That’s how I was calling my grandma : Mamie Foulangue, because she was actually living in Foulangue, after she left Bretagne and then Paris.
I brought this delicious cake to the kindergarden, so the little ones could celebrate Julie’s birthday without being covered with chocolate or others things. I was trying to keep it simple for two years old babies. Easier to wash :).
The grandma tricks for this recipe is to add the same weight of flour, sugar and butter than eggs (white and yolk). So if your eggs weight more than 220 gr. adjust accordingly.
I shouldn’t have use baking powder in this recipe, however I couldn’t manage to fail and make this cake again so I added it just in case. But I will try again without it and let you know what happened :).
Quatre-quart recipe
Ingredients
- 4 eggs
- 220 gr sugar
- 220 gr flour
- 220 gr butter melted and cooled (and a bit more for the mold)
- 1 lemon zest
Instructions
- Preheat your oven to 200 ° C.
- Separate the white from the yellows.
- Mix the yolks with the sugar. Whisk until the mixture whitens.
- Gradually add a little flour and a little butter while mixing.
- Beating egg whites.
- Stir in the mixture.
- Butter a cake tin and pour in the mixture.
- Bake for about 40 minutes.
Looks great – can’t wait to try it at the weekend! 🙂
Hi! I tried half recipe, it’s at the oven right now. I didn’t added the lemon zest, just removed the yolk skin. I’ll come back to tell if it worked. Oh, and there’s no baking powder on your recipe – I didn’t added it either. Sorry for the English, I’m brazilian. Beijos!
Hi
Thank you for the recipe. Do you use plain flour or self-raising? If using plain flour do you add any baking powder?
all the best
I had lost this recipe given to me by my French mother-in-law and was thrilled to find it here! If I might add something to the instructions, that may help the people who worry about the lack of leavening agent… it is very important to beat the egg whites well and then at the end fold them in very gently to the batter. Fold the egg whites with a wooden spoon turning only in One Direction..
Anyway, I digress, but I just wanted to say it turned out, absolutely beautifully and I’m so happy to have reconnected with this easy to make an absolutely delicious cake. Thank you!
You are welcome Susan. Thank you for the advice!