In today’s episode we’ll be talking in details about the pound cake, known as quattro quarti in Italian. This is probably the cake I make more often, especially in its version made with extra virgin olive oil, the most appreciated during our cooking classes, but also the one I rely on when I don’t have a clear idea on what to bake.
The original pound cake contained one pound each of eggs, sugar, flour and butter. Hence its English name, pound cake, and its French or Italian name, quattro quarti, four quarters.
What you need is therefore a scale to weigh the eggs, with their shell. The weight of the eggs will then give you the amount of sugar, flour and butter to use. Listen to the episode to learn how to adjust the four ingredients to make endless variations to the basic recipe.
- Baking 101. Why we use large eggs in baking, by Joy the Baker https://joythebaker.com/2013/10/baking-101-why-we-use-large-eggs-in-baking/
- Pan sizes, by Joy Of Baking https://www.joyofbaking.com/PanSizes.html
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