Quatre-quarts breton au beurre demi-sel

Name: Quatre-quarts breton au beurre demi-sel
Total time: 75 min
Yield: Serves 8
Cuisine: Brittany
Ingredients: 4 eggs; The weight of the eggs in pastry flour; The weight of the eggs in sugar; The weight of the eggs in salted butter; 1 teaspoon baking powder; 1 packet vanilla sugar (7.5 g / 2 tsp)

Breton salted butter pound cake

⏱ 75 minServes 8Easy420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

4eggs
The weight of the eggs in pastry flour
The weight of the eggs in sugar
The weight of the eggs in salted butter
½ packetbaking powder
1 packetvanilla sugar

4 eggs
The weight of the eggs in pastry flour
The weight of the eggs in sugar
The weight of the eggs in salted butter
½ packet baking powder
1 packet vanilla sugar

Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

Loaf pan

Electric whisk or mixer

03 — Method

Weigh the whole eggs and use the same weight for each of the other 3 ingredients.
Preheat the oven to 180°C (350°F).
Melt the butter and let it cool slightly.
Separate the eggs.
Beat the yolks with the sugar until pale.
Add the melted butter, then the sifted flour and baking powder.
Whip the whites to stiff peaks with a pinch of salt.
Gently fold them into the batter.
Pour into a buttered and floured loaf pan.
Bake for 45–50 minutes until a knife comes out clean.