Quatre quart
Original in French
Simone · cuisineaz.com · 2021 · 4
Against 462 pound cake recipes
More leavening than 90% 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 leavening than 90% of recipes: 4.2% of the flour weight against the typical recipe's 1.6%, about 2.5 times as much.
- 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: 160% of the flour weight against the typical recipe's 120%.
Ingredients (6)
- 4 Œuf(s)≈ 200 g
- 4 pot(s) Sucre≈ 423 g
- 4 pot(s) Farine≈ 264 g
- 1 Levure≈ 11 g
- 1 Sucre vanillén/a
- 200 g Beurre200 g
flour 264 gbatter 1098 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.
- Butter76% · 28th percentile · median 91%
- Sugar160% · 79th percentile · median 120%
- Egg76% · 37th percentile · median 80%
- Dairy0% · 16th percentile · median 46%
- Leavening4.2% · 91st percentile · median 1.6%
- Salt0% · 12th percentile · median 0.7%
Oven
- Temperature
- 325°F / 165°C
- median 350°F
- Time
- 25 to 30 minutes
- 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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