Oh, hello French Fridays with Dorie! Nice to see you again. This week: it’s a cake. Yay! I Like Cake! Anyway, this is sort of like a French Poundcake, called quartre-quarts. Sounds good to me. Let’s go have some cake.
Notes:
1. My springform pan was a little smaller in diameter (but deeper) than what was suggested in the recipe. Because of this, mine took longer to bake — about 45 minutes. And I got that split open top that sometimes happens on cakes. That’s okay. Did not bother me at all!
2. I kind of mixed it up and used 2 tsp dark rum and 1 tsp vanilla. Maybe it was the rum, but it kind of reminded me of those alcohol-soaked cakes you can find around the holidays.
3. I loved the crackled brown sugar on top.
4. The cake is all gone now (it didn’t take long). Very dense, pretty moist and delicious!
5. Pictures of egg yolks, egg whites and flour is not too exciting so there aren’t as many pictures this week.
6. I will definitely be making this one again.
A link to all the lovely quartre-quarts this week.
Okay, this one is kind of exciting. Whipped egg whites.
Egg whites folded into the cake base.
About to go into the oven.
Finally! Done! When can we eat it? How about now? Now?
My sugar topping came out looking like yours as well. I so wish that the book had a picture of Dorie’s cake because I kept thinking that the sugar should somehow turn into more of a glaze instead of the little web that it did. But it tasted delicious in the end so I guess I shouldn’t worry about it.
I like using the smaller pans sometimes – it adds height and drama 🙂
Nice cake!
What a beautiful, tall cake! I think my smallest springform pan is 9″, so if I had used it it wouldn’t have been as pretty.
I agree with Cher – the height adds such drama to an otherwise humble cake! Well done!
Rose: I wasn’t quite sure what to expect from the sugar. I ended up being pleased! 🙂
Cher: It does indeed! Thanks 🙂
Adriana: Thank you! I like sometimes using different size cake pans and just seeing what happens.
Soup Addict: Thanks! 🙂
I like the height of your cake! It did not dome too much which always make for a pretty presentation. So glad you enjoyed yours!
It seems like all of us enjoyed this one! Yours looks fantastic!
I like how thick your cake is! Mine was quite thin. Looks good!
Love your cake! mine had a craggly top too but really rose as well! 🙂 delicious all the same!
I like the height of your cake! And the way your sugary top looks. I used brownulated sugar that failed me for the creme brulee recipe. Didn’t work so well here either. I should have used regular brown sugar. Much nicer look, and the way it sinks into the cake is more interesting. In any case, this cake is a definite winner!
Your cake looks so fluffy and tall! I had to use a larger pan than called for and didn’t get that great height. Great process photos – love the egg whites.
Your cake is beautiful. Think I’ll try a different pan next time.
Dessert by Candy: Thanks!
amanda: Yes, this was a great one this week!
Eileen: Thank you. It was worth the wait!
alice: Agreed 🙂
Betsy: Now I am curious about brownulated sugar…
Confessions: I bet it was still delicious tho! 😉
You cake looks delicious! It looks like I should have used more brown sugar!
Like the way you solved the rum/vanilla question!
Karen: Ha! I probably did. Toppings are something I usually don’t measure 😉
Lola: Thanks! It was a good decision 🙂