As a baker with years of experience, I've mastered countless recipes, but the pound cake stands out for its foolproof simplicity. Once you understand the core principle—equal weights of its four key ingredients—you won't even need notes. Start with 3 eggs (about 170 grams total), then match that weight in flour, sugar, and butter. Stir in a sachet of baking powder and a touch of vanilla if you like. Mix well, pour into a prepared pan, and bake for about 40 minutes. Perfection, every time.
This beloved cake traces its roots to English kitchens, where candied fruit versions reign supreme. The batter couldn't be simpler: 5 eggs, 250 grams of flour, 125 grams of butter, 125 grams of sugar, and a sachet of baking powder. Fold in your favorite macerated candied fruits (cherries, oranges, melon, grapes, and more, soaked in rum). Expert tip: lightly coat the fruits in flour first to keep them suspended during baking. For a zesty twist, add diced candied ginger. Bake for about 40 minutes.
Ideal for tea time treats that wow kids and adults alike, this marbled cake blends white and dark chocolate flavors beautifully. Whisk 4 egg yolks with 140 grams of sugar, then incorporate 130 grams of flour and divide the batter. Melt 70 grams of dark chocolate with 70 grams of butter and stir into one half; repeat with white chocolate for the other. Whip the 4 egg whites and fold half into each batter. Alternate pouring into the mold and bake at 180°C for about 50 minutes.
