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Recipe · Savoy
Biscuit de Savoie traditionnel
Light Savoy sponge cake
⏱ 60 minServes 8Medium320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
6eggsseparated
200 g (7 oz)sugar
60 g (2 oz)pastry flour (French T45)
60 g (2 oz)potato starch
1lemon zest
1 pinchsalt
Butter and sugar
- 6 eggs separated
- 200 g (7 oz) sugar
- 60 g (2 oz) pastry flour (French T45)
- 60 g (2 oz) potato starch
- 1 lemon zest
- 1 pinch salt
- Butter and sugar
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 160°C (325°F).
- Generously butter a tall ring mold and coat it with sugar.
- Beat the yolks with the sugar until pale and fluffy.
- Add the lemon zest.
- Sift the flour and potato starch together and fold in gently.
- Whip the egg whites to stiff peaks with the salt.
- Gently fold them into the mixture with a spatula.
- Pour into the mold without pressing down.
- Bake for 45 minutes; don't open the oven while it bakes.
- Test with a knife and unmold onto a rack while warm.
- The cake should be very light and airy.
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