Savoy sponge

Savoy sponge

By
From
100 Best Cakes and Desserts
Serves
10-12
Photographer
Mark Roper

The gâteau de Savoie is a classic French cake. It is usually served for afternoon tea with custard. Its beauty is in its simplicity.

Ingredients

Quantity Ingredient
90g cornflour, sifted
90g plain flour, sifted
6 eggs, separated
285g caster sugar
1/2 lemon, grated zest
pinch cream of tartar
icing sugar, for dusting
custard and seasonal fresh fruits, to serve

Method

  1. Preheat the oven to 180°C. Butter a 25 cm round cake tin.
  2. In a bowl, sift together the cornflour and plain flour.
  3. Using electric beaters, beat the egg yolks with 145 g of the sugar and the lemon zest until the mixture is light and creamy.
  4. In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form. Gradually beat in the remaining sugar. Gently fold the beaten whites into the egg-yolk mixture. Lastly, fold in the sifted flours, being careful not to overmix.
  5. Pour the mixture into the prepared tin. Flatten the top and dust with a little icing sugar. Bake for about 35–40 minutes or until a skewer inserted into the middle comes out clean. Set aside for 10 minutes before carefully turning out onto a wire rack to cool completely.
  6. Serve with custard and seasonal fresh fruits.
Tags:
sweet
SBS
100
Best
Cake
Dessert
gabriel
gate
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