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Biscuit de Savoie - Savoy Sponge Cake Recipe
Biscuit de Savoie - Savoy Sponge Cake
Pierre Carrier, Le Hameau Albert Ier, France
Pierre Carrier, Le Hameau Albert Ier, France
Flavors of Savoy
Total time: 1hr to 2hr

Oven temperature 175°C / 350°F
Prep. time: 10 minutes
Baking time: Under an hour

Difficulty: Easy
Chef's Note

This is a recipe typical of the Savoy region.

For 1 or 2 servings

- 2 egg yolks + 2 whites + 1 whole egg
- 100 g (3 1/2 oz.) flour
- 25 g (1 oz.) potato starch
- 35 g (2 tbsp.) sugar

For the mold
- butter
- Sugar and flour (1/2-1/2)
  1. Whisk together the egg yolks and sugar until light; mix in the whole egg and then add the flour and potato starch;
  2. beat the 2 egg whites with 35 g of sugar until stiff peaks form; gently fold the beaten whites into the egg yolk mixture, lifting the batter to incorporate air.
  3. Butter and flour (flour and sugar) a sponge cake pan, or failing that, a loaf tin; pour the mixture into the prepared pan (it should come up no more than 2/3 of the pan’s height); bake in a 175° C (350° F) oven until done – check with a skewer or thin knife blade.
  4. Serve warm with crème anglaise, fruit in syrup or simply vanilla ice cream.
Biscuit de Savoie - Savoy Sponge Cake 1
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