Egg yolks beaten with sugar and lemon zest are folded with flour, potato starch and stiffly whipped whites, then baked low and slow in a tall fluted mold. The result is an airy, fine-crumbed sponge with a thin sugared crust, served simply dusted with powdered sugar. Makes 8 servings in about 2 hr 55 min.
Prep25 min
Cook45 min
Cooling1 hr
Total
2 hr 55 min
Servings
8
Ingredients
Adjust yield
servings
Scales from a half to a double batch; give a bigger batch a little more time.
1 tbsp (15 g)unsalted butter, very soft
1 ½ tbsp (20 g)granulated sugar, for the mold
6(300 g)eggs, large, very fresh, separated
¾ cup (150 g)granulated sugar, for the cake
2 tsp (4 g)lemon zest, finely grated, from 1 lemon
Heat the oven to 325°F (160°C) with a rack in the lower third. Brush every groove of the mold with the soft unsalted butter, add the 20 g granulated sugar and turn the mold to coat it completely, then tap out the excess.
Separate the eggs, putting the whites in a large clean bowl. Beat the yolks with the 150 g granulated sugar and the lemon zest on high speed until thick, pale and doubled in volume, about 5 minutes.
Sift the all-purpose flour and potato starch together twice, then sift them over the yolk mixture in two additions, folding gently with a spatula until smooth (the mixture will be very thick).
With clean beaters, whip the egg whites with the salt until they hold firm, glossy peaks, 3 to 4 minutes.
Stir one third of the whites into the yolk mixture to loosen it, then fold in the rest in two additions, lifting from the bottom of the bowl, until no white streaks remain.
Pour the batter into the mold, smooth the top and tap once on the counter to break large bubbles. Bake until risen, golden and springy, and a thin knife inserted in the thickest part comes out dry, 40 to 45 minutes. Do not open the oven for the first 30 minutes.
Turn the cake out onto a rack as soon as it comes out of the oven so it keeps its height, then let it cool completely, about 1 hour. Dust with the powdered sugar before serving.
Tips
A metal mold gives the thin, lightly crisp crust this cake is known for; silicone gives a paler, softer outside.
Fold patiently and gently: the cake has no leavening, so the air in the eggs is its only lift.
Serve with crème anglaise, a fruit compote or a bowl of whipped cream.
Good with darjeeling tea or a glass of Savoie sparkling wine.
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How long does it take to make gâteau de savoie (savoy sponge cake)?
Plan on 25 minutes of prep and 45 minutes of cooking, plus 1 hour 45 minutes to rise and rest. The recipe makes 8 servings.
How should I store gâteau de savoie (savoy sponge cake)?
Keep covered at room temperature up to 3 days, or freeze, well wrapped, up to 1 month.
Can I make gâteau de savoie (savoy sponge cake) ahead?
It is at its best the day it is made; prepare it a few hours before serving.
Gâteau de Savoie is the emblem cake of Savoie, said to date to 1358 in Chambéry, and is traditionally baked in a tall fluted crown mold from separated eggs, sugar, a little flour and potato starch, with no butter or leavening in the batter. Serve it with darjeeling tea or a glass of Savoie sparkling wine.
Variations
Orange-zest version: replace the lemon zest with 2 tsp (4 g) finely grated orange zest; bake time unchanged.
Vanilla version: replace the lemon zest with the seeds of 1 vanilla bean beaten into the yolks.
Individual portions: bake in 12 buttered and sugared standard muffin cups for 15 to 18 minutes.
Strawberry Savoie: split the cooled cake into two layers and fill with 250 ml (1 cup) whipped cream and 150 g (1/2 cup) strawberry jam.
Estimated · per serving
Nutrition
Per serving = 1 of 8 servings this recipe makes.
181Calories / serving
8.0gFat
20.5gCarbs
6.4gProtein
9.3gSugar
Whole recipe (8 servings):
~1448 cal ·
64g fat ·
164g carbs ·
51g protein ·
74g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Recipe Rating
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