Stéphane Reynaud

Quatre–Quarts

‘Four Quarters’ - French Pound Cake

Preparation info
  • For

    1

    Cake
    • Difficulty

      Easy

    • Ready in

      55 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Flour 200 g
  • Sugar 200 g
  • Butter 200

Method

  1. Whisk the eggs with the sugar until the mixture is pale and thick, then add the softened butter, the sifted flour and the baking powder.
  2. Bake for 45 minutes in a 160°C oven. This cake is an ideal base recipe to be person