Quatre-quarts

1. Beat the soft butter with the sugar into a pale, fluffy cream.

2. Add the eggs one at a time, mixing well each time.

3. Gently fold the sifted flour into the mixture until you have a smooth, even batter.

4. Smooth the batter into a buttered, floured loaf tin.

5. Bake in a 170 °C oven for about 45 minutes until the top is golden and a skewer comes out clean.

6. Cool slightly, turn out of the tin and serve sliced.

Tip: The quatre-quarts ("four quarters") takes its name from the proportions: equal weights of butter, sugar, eggs and flour – a simple yet perfect butter sponge. Soft butter and room-temperature eggs are the secret to a fine, even crumb.