Quatre-quarts

What to get ready

• Flour 14.1 oz
• Unsalted butter 14.1 oz
• Sugar 14.1 oz
• Chicken eggs 8
• Salt 0.1 oz
• Vanilla 0.1 oz

Method

1. 1 Weigh the eggs first, then use the same amount for the flour, butter, and sugar — four equal parts is the entire recipe, as the name of the cake accurately describes.
2. 2 Beat the softened butter with the sugar for 6 minutes until fluffy, white, and noticeably increased in volume.
3. 3 Separate the eggs, adding the yolks to the butter one by one, then beat the egg whites separately until soft peaks form.
4. 4 Sift the flour into the butter mixture, then mix in the egg whites with a spatula, working from the bottom up.
5. 5 Bake at 170 degrees for 35 minutes in a long baking pan; a toothpick inserted into the center should come out clean when done.

With an appliance

• Air fryer 45 min

  Replace step 5: Bake at 155 degrees for 28 minutes in a smaller pan. The cake surface will crack more deeply due to the direct blast of hot air; cover with foil from the 18th minute if it browns too quickly.