Four quarter breakfast cake. Recipe
The four-quarter breakfast sponge cake will never disappoint you, as it is fluffy and soft, ideal to make in a while and enjoy it in the morning with a good coffee with milk. This type of cake gets its name from the fact that its four main ingredients have the same weight ratio, and although it originally did not contain chemical yeast, over time it has been modified as well as different ways of preparing it have also appeared by adding the ingredients in one order or another according to the recipe that we find.
- 3 L-size eggs, 150 g of pastry flour, 150 g of sugar, 45 g of milk, 180 g of butter at room temperature, 1 teaspoon of baking powder or chemical yeast, a pinch of salt, 1 teaspoon of essence of vanilla (optional).
How to Make Four Quarter Breakfast Cake
Start by preheating the oven to 180 degrees. Mix the milk, eggs and vanilla essence in a bowl if you like. In another bowl or in the glass of a food processor, mix the flour, sugar and baking powder. Add the butter and half of the egg mixture. Stir until solid ingredients are moistened. Beat with the robot or a mixer for about two minutes. Add the rest of the egg mixture, beat with the mixer for another two minutes.
Grease a crown mold or an elongated cake mold and lightly flour it, bake for fifty minutes or until it comes out clean when punctured with a toothpick. Remove from the oven, let it warm a little and then put it on a rack until it cools completely.
Processing time | 1 hour and a quarter
Difficulty | Easy
This four-quarter breakfast sponge can be sprinkled with icing sugar if we want it sweeter or to have a nice presentation. It is a cake that would also be perfect for us, if we make it in a round removable mold, as a base for a cake and for filling.