Four-quarters cake (quatre quarts)

• serves

  8

• prep

  20 minutes

• cook

  35 minutes

• difficulty

  Easy

Ingredients

• 3 eggs
• 180 g caster sugar
• 180 g unsalted butter, melted
• 2 tsp baking powder
• 180 g plain flour

Instructions

Preheat oven to 190°C.

Separate 3 eggs. Beat yolks with the caster sugar and a pinch of salt until pale and thick. Stir in the melted butter, then fold in the baking powder and plain flour in 3 batches until combined.

Whisk egg whites with a pinch of salt to stiff peaks. Fold into flour mixture in 3 batches until combined.

Pour into a greased and lined 19 cm x 8.5 cm loaf pan. Bake for 35 minutes or until a skewer inserted into the centre comes out clean. Allow to cool.

Photography by Katie Kaars.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.