Quatre-Quarts (French Pound Cake)

Directions

1. Weigh the 5 eggs with shells. Once eggs are separated, in step 2, weigh the egg shells, then subtract this amount to get egg weight without shells. Use this weight for sugar, flour, and butter.

2. Separate egg whites from yolks. Let both come to room temperature.

3. Preheat oven to 350°F (180°C). Grease and flour the MOUL'FLEX Eiffel Tower Silicone Mold.

4. Melt butter over low-medium heat, transfer to a clean bowl, and let cool for 10 minutes.

5. Beat egg yolks with sugar until the mixture whitens. Gradually add flour, baking powder, and cooled melted butter at low speed.

6. In a separate bowl, whisk egg whites to stiff peaks. Gently fold half into the batter, then fold in the rest.

7. Pour batter into the Eiffel Tower mold.

8. Bake at 350°F (180°C) for 65-70 minutes until golden. Check with a knife at 50 minutes.

9. Cool in the mold for 10 minutes, then unmold onto a rack and cool completely.

10. Dust with powdered sugar and surround with fresh raspberries and blueberries to serve