Recipe for Pound Cake (Quatre Quarts)

First of all, I am sorry I didn't post the newsletter on time, plus, we've had some last minute changes because of the health issues that have been going on with my kids. They are doing better now-- hopefully, Viktor will get through his bronchilitis soon.

Many of you asked me for the recipe for the Quatre Quarts, so here it goes.

1 1/2 cups unbleached, all-purpose flour
Sea Salt
4 large eggs at room temperature
1 cup sugar
2 teaspoons of vanilla extract
14 tablespoons (1 3/4 sticks) unsalted butter at room temperature

1.Preheat oven at 325 F . Thouroughly butter and flour a 9 inch springform pan. You can place a piece of parchment paper on the bottom, butter and flour it as well.

2. Sift the flour with a pinch of salt on a piece of parchment paper

3. In a large bowl, whisk the egg yolks with all but 1 tablespoon of the sugar until they are foamy and pale yellow and doubled in volume. Whisk in vanilla extract. Sprinkle flour over the egg yolk mixture quickly

4. Add the butter in thirds, whisking continuously. Scrape down the sides of the bowl, so all is combined. Be sure to fold it well, so all ingredients are mixed together.

5. In a medium bowl, whisk the egg whites with a pinch of salt until they are foamy and white, but still liquid. Gradually add the reserved 1 tsp of sugar into the egg whites until they are whiter and slighly firm.

6. Gently fold egg whites into the batter gradually.

7. Turn the batter into a prepared pan and bake it in the center of the oven until the cake springs back when touched, or until cake tester comes out clean from the center. about 25-35 min.

8. Remove from oven, let it cool for 5 minutes, then loosen the edge of the mold. Remove cake from the pan and let it cool on wire rack.