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Recipe · Savoy
Gâteau de Savoie aérien
Light Savoy sponge cake
⏱ 60 minServes 8Medium320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
6eggs
180 g (6 oz)sugar
80 g (3 oz)flour
80 g (3 oz)potato starch- 1 packetvanilla sugar
Zest of 1 lemon
1 pinchsalt
Butter and flour
- 6 eggs
- 180 g (6 oz) sugar
- 80 g (3 oz) flour
- 80 g (3 oz) potato starch
- 1 packet vanilla sugar
- Zest of 1 lemon
- 1 pinch salt
- Butter and flour
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).
- Separate the eggs.
- Beat the yolks with the sugar until thick, pale and ribbony.
- Add the lemon zest.
- Gently fold in the sifted flour and potato starch.
- Whip the whites to stiff peaks with the pinch of salt and the vanilla sugar.
- Fold them into the batter in two additions with a spatula.
- Pour into a buttered and floured ring mold.
- Bake for 40 minutes, until a knife comes out clean.
- Unmold while warm and dust with powdered sugar.
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