Torta quattro quarti
Original in Italian
Flavia Imperatore · misya.info · 2015 · uno stampo da 22 cm
Against 462 pound cake recipes
More leavening than 99% of recipes and more egg than 77%.
How it compares
Against the typical cake: the median of 462 pound cake recipes, per 100 g of flour.
- More leavening than 99% of recipes: 6.7% of the flour weight against the typical recipe's 1.6%, about 4 times as much.
- 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).
Ingredients (6)
- 240 gr di di uova (circa 4)240 g
- 240 gr di zucchero240 g
- 240 gr di burro240 g
- 240 gr di farina 00240 g
- 1 bustina di lievito per dolci16 g
- 1 cucchiaino di essenza di vaniglia≈ 4.2 g
flour 240 gbatter 980 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%
- Leavening6.7% · 100th percentile · median 1.6%
- Salt0% · 12th percentile · median 0.7%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 40 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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