Quatre-quart
Original in French
Virginie Fouquet · chefnini.com · Pour 1 grand quatre-quart ou 5 individuels :
Against 462 pound cake recipes
More egg than 77% of recipes and no salt, unlike 75%.
How it compares
Against the typical cake: the median of 462 pound cake recipes, per 100 g of flour.
- More egg than 77% of recipes: 100% of the flour weight against the typical recipe's 80%.
- No salt at all, where 75% of recipes use some (most of those 0.5 to 1.5% of the flour weight).
- No dairy at all, where 67% of recipes use some (most of those 45 to 75% of the flour weight).
- Sugar in the middle half of recipes: 100% of the flour weight against the typical recipe's 120%.
Ingredients (5)
- 2 oeufs (calibre moyen, environ 100 g avec la coquille)100 g
- 100 g de sucre100 g
- 100 g de farine100 g
- 100 g de beurre100 g
- 1/2 cc de levure chimique≈ 2.3 g
flour 100 gbatter 402 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 462 recipes. Shaded: the middle half. Tick: the median.
- Butter100% · 72nd percentile · median 91%
- Sugar100% · 24th percentile · median 120%
- Egg100% · 83rd percentile · median 80%
- Dairy0% · 16th percentile · median 46%
- Leavening2.3% · 64th percentile · median 1.6%
- Salt0% · 12th percentile · median 0.7%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- not stated
- median 60 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: butter, sugar, egg, dairy, leavening, salt.
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