Four-Quarters Cake

This classic four-quarters cake uses equal weights of eggs, sugar, flour, and butter. The result is a dense, moist cake that keeps its softness without baking powder.

Ingredients

• 4 eggs, weighed in their shells
• Caster sugar equal to the weight of the eggs
• Flour equal to the weight of the eggs
• Butter, preferably half-salted, equal to the weight of the eggs
• Vanilla powder, rum, orange blossom water, or lemon zest, to taste (optional)
• Half a packet of vanilla sugar
• A generous pinch of salt if using unsalted butter

For example, if the eggs weigh 240 g, use 240 g each of sugar, flour, and butter. Four average eggs typically weigh about 200 g.

Method

1. Preheat the oven to 180°C.
2. Melt the butter, then set it aside to cool. If the butter is unsalted, add a generous pinch of salt to enhance the flavor.
3. Whisk the eggs and sugar for about five minutes, until the mixture becomes pale and foamy.
4. Add the flour and any chosen flavoring. Whisk only briefly, until incorporated; excessive mixing can deflate the batter.
5. Add the melted butter and gently combine with a spatula or wooden spoon. The batter should be fairly thick.
6. Butter a loaf or cake tin, then pour in the batter.
7. Bake for 10 minutes at 180°C, then lower the temperature to 145°C and continue baking for about 40 minutes. The initial heat helps the cake rise, while the slower baking keeps it moist and dense.
8. Remove the cake when its top is lightly golden. Sprinkle it with vanilla sugar.
9. Allow the cake to cool before removing it from the tin, as it will be fragile while warm.