Quatre-Quarts

Around My French Table

Quatre-Quarts means "four fourths" in French, and it has the same basic origin as an American pound cake. It's traditionally made with equal weights of eggs, sugar, flour, and butter. The author has modified that a bit for modern North American ingredients, and it works well.

This recipe makes a pretty small cake, the size of a single eight inch layer, which is great if you just want to feed 6-8 people. But the method is a bit more work than the usual pound cake, requiring separating the eggs and whipping the whites. I...just don't want to do that for a casual cake. I also like to keep cake like this available in the freezer for spontaneous strawberry shortcake needs, so making a larger cake is preferable for me.

It's delicious, though! If you prefer this method to a standard American pound cake, let me know why in the comments!

I found this recipe online here: https://madefromscratchinbk.wordpress.com/2011/02/20/quatre-quarts/

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