Quatre quart moelleux
Original in French
Margaux Paulo · cuisineaz.com · 2015 · 6
Against 462 pound cake recipes
More leavening than 89% 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 89% of recipes: 4.1% 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).
- Butter in the middle half of recipes: 100% of the flour weight against the typical recipe's 91%.
Ingredients (8)
- 225 g Farine de blé225 g
- 225 g Beurre doux225 g
- 225 g Sucre en poudre225 g
- 4 Œuf(s)≈ 200 g
- 10 g Sucre vanillé10 g
- 5 zeste Orange(s)n/a
- 2 c. à café Levure chimique≈ 9 g
- 10 g Sucre glace10 g
flour 225 gbatter 904 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%
- Sugar104% · 35th percentile · median 120%
- Egg89% · 69th percentile · median 80%
- Dairy0% · 16th percentile · median 46%
- Leavening4.1% · 90th percentile · median 1.6%
- Salt0% · 12th percentile · median 0.7%
Oven
- Temperature
- not stated
- median 350°F
- Time
- 12 minutes
- median 60 minutes
Keep exploring
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Nearest by baker's percentages: butter, sugar, egg, dairy, leavening, salt.
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