Savoy Cake
Savoy Cake, created by chef Jean de Balleville in 1343 for Count Amédée VI of Savoy, is a classic of French pastry. Its light and airy texture makes it ideal
Savoy Cake, created by chef Jean de Balleville in 1343 for Count Amédée VI of Savoy, is a classic of French pastry. Its light and airy texture makes it ideal to accompany a variety of toppings, from chocolate mousses to pastry creams and fruit compotes. It can also be used as a base for alcohol-soaked charlottes or as a sponge cake topped with cream and fruit.
Time
1 h. =
20 min. +
35 min. +
5 min.
Utensils
1 oven1 whisk1 kouglof mold
Ingredients for 6 parts
- 4 eggs
- 200 g. sugar
- 1 g. sea salt
- 1 c. à s. powdered sugar
- 60 g. soft / patent flour
- 60 g. maïzena
Steps
- Butter a 18 cm diameter charlotte mold.
- Separate the egg whites from the yolks.
- Place the yolks in one bowl and the whites in another. Add a pinch of salt to the egg whites.
- Beat the egg whites until stiff peaks form with the pinch of salt.
- Whisk the egg yolks with the caster sugar using an electric whisk.
- Fold half of the beaten egg whites into the egg yolk/sugar mixture.
- Add the flour and vanilla, then the potato starch. Mix.
- Gently fold in the rest of the beaten egg whites, lifting the batter.
- Pour the batter into the mold and bake in a preheated oven at 175°C (Th 5).
- Bake for 35 minutes, or longer depending on the size of the mold (up to 50 minutes).
- Remove the mold from the oven and let the cake rest for 5 minutes before unmolding.
- Dust with icing sugar before serving.