Biscotto di savoia

Biscotto di savoia

By
From
The Italian Baker
Serves
10-12

Despite the misleading name, this is not a biscuit but a light and delicious cake.

This recipe goes back more than 85 years but is still modern and versatile. It has a dreamy texture, thanks to whisked egg whites and potato flour, and looks stunning as a festive centrepiece on any table. Decorate it with a crown of flowers or fresh fruit and you are all set! Play with the flavours according to the occasion or season: at Christmas, add cinnamon, raisins and other spices. For a summer party, add lemon zest or rose water.

Ingredients

Quantity Ingredient
softened butter, for greasing
100g potato flour, sifted, plus extra for dusting
180g egg whites, (about 5 large eggs)
1/4 teaspoon cream of tartar
240g icing sugar, sifted, plus extra for dusting
120g egg yolks, (about 6 eggs)
1 teaspoon vanilla paste or extract
1 teaspoon almond oil or pure extract
70g plain flour, sifted

Method

  1. Preheat the oven to 170°C and lightly butter a bundt or pandoro tin. Dust a little potato flour into the tin and set aside.
  2. Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment (or use a mixing bowl and electric hand-held whisk) and whisk until foamy. Slowly add 40g of the sifted icing sugar and continue to whisk until stiff peaks form. Set aside.
  3. Place the egg yolks, vanilla and almond oil in the cleaned bowl of the stand mixer, or a separate bowl and use an electric hand-held whisk. Beat until pale. Add the remaining sifted icing sugar and gently beat until fully incorporated. Fold the whisked egg whites into the yolk mixture, until completely blended.
  4. Finally, fold in both sifted flours very gently. Pour the batter into the prepared tin and bake for about 40–45 minutes. Leave to cool in the tin for at least 15 minutes before unmoulding. Once completely cool, decorate the top as you wish, with a dusting of icing sugar over the cake.
Tags:
baking
cakes
biscuits
Italian
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