Savoie sponge cake

Savoie sponge cake

Gâteau de Savoie

By
From
Taste le Tour
Serves
10

From the Alps region

My grandmother, who inspired me to become a chef, baked one of these lovely gâteaux each time we had a special family celebration. I love to serve it with a runny custard and fresh fruits.

Ingredients

Quantity Ingredient
90g plain flour
90g cornflour
6 eggs, separated
1 lemon, zested, finely grated
300g caster sugar
A pinch cream of tartar
icing sugar, for dusting

Method

  1. Preheat the oven to 180°C. Butter a 25 cm round cake tin.
  2. Sift the plain flour and the cornflour together.
  3. Place the egg yolks, lemon zest and 150 g of caster sugar in the bowl of an electric mixer and beat until very pale and mousse-like.
  4. Add the cream of tartar to the egg whites and whisk them to stiff peaks. Gradually whisk in the remaining 150 g caster sugar, until well incorporated. Gently fold the egg whites into the egg yolks. Lastly, fold in the sifted flours, being careful not to over-mix.
  5. Pour the cake mixture into the prepared tin and smooth the surface. Dust with a little icing sugar and bake for 35–40 minutes. Remove from the oven and cool for about 10 minutes on a wire rack. Turn out of the tin and cool completely before serving.
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
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