Craving a light, fluffy snack cake that's simple to make, even with kids? This is the one! My Savoyard grandmother shared her time-tested Savoy biscuit recipe with me when I was young. It's foolproof, requires no resting time, and delivers incredible results every time. Here's how to make this easy, delicious Savoy cake:
Contents
- Ingredients
- Instructions
- Result
- Expert Tips
Ingredients
- 3 egg yolks
- 4 egg whites
- 35 g potato starch (or cornstarch/Maïzena)
- 45 g sifted flour
- 90 g sugar
- Zest of 1/2 lemon
- Pinch of salt
- Icing sugar, for dusting
Tools: Spatula (maryse), whisk, mixing bowl, electric mixer, separate bowl, cake mold
Instructions
Prep time: 10 mins | Cook time: 55 mins | Serves: 3-4 people
- Place the egg yolks in a mixing bowl.
- Add 70 g of the sugar (out of 90 g total).
- Whisk until pale and creamy.
- Stir in the lemon zest.
- In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form.
- Gradually add the remaining 20 g sugar while whisking.
- Mix the flour and potato starch in a bowl.
- Preheat oven to 220°C (430°F).
- Gently fold 1 tablespoon of whipped egg whites into the yolk mixture using a spatula.
- Add 1 tablespoon of the flour-starch mix and gently fold in.
- Alternate adding tablespoons of egg whites and flour mixture, folding gently each time to keep the batter airy.
- Pour into a greased mold.
- Bake at 220°C for 5 minutes.
- Reduce to 120°C (250°F) and bake 45-50 minutes more.
- Invert onto a rack, cool completely, and dust with icing sugar.
Result
Voilà! Your Savoy cake is ready to enjoy. Inexpensive, straightforward, and irresistibly light and fluffy – perfect for family gatherings.
Expert Tips
This delicate cake pairs beautifully with fresh fruit, whipped cream, coffee, or tea. For extra indulgence, top with homemade jam or citrus spread.
Dating back to the 14th century, the Savoy biscuit is inspired by the rugged Savoyard mountains.
