Savoy Cake (Gâteau de Savoie)
Posted by bakinghistory on July 13, 2008
A tender sponge cake ideal to serve with tea, preserves or custard
An old-fashioned cake—it dates back to the time of Louis XIV— that is always pleasant to have. Its texture is spongy and light, yet sturdy enough to spread with jam, or to line a mold to make a trifle. It does not contain any milk , butter, or leavening—it’s important to beat the batter well so that it can incorporate enough air for the cake to have a tender crumb.
From the original recipe by Sara Van Buren
In: “Good-living: A Practical Cookery-book for Town and Country”, 1890—USA
1 cup (4 oz—113 g) unsifted powdered sugar (confectioners’ sugar) + extra to sprinkle on the cake
1/4 cup + 2 tbsp (1-1/2 oz—42 g) AP flour (sifted) + extra for the cake pan
scant 1/4 cup (1 oz—28 g) cornstarch
3 large eggs, divided
1 tsp pure vanilla extract (or to taste)
vegetable oil to grease the pan
Grease and flour a Bundt cake pan. Preheat the oven to 350°F (180°C)
Sift together flour and cornstarch.
Beat the yolks at high speed until very light and pale yellow, add the vanilla and then the confectioners’ sugar a little at a time, sifting it through a fine strainer. Beat until light.
Add the flour-cornstarch mixture, sifting it through a fine strainer, mixing by hand or at the lowest speed, and only until just incorporated.
Beat the egg whites until stiff but still moist (do not overbeat).
Add 1/4 of the egg whites to the yolks and flours mixture, folding them in until well mixed.
Add the remaining egg whites, folding them in gently so that they do not deflate. Pour the batter in the prepared pan, place in the oven, and immediately lower the temperature to 325°F (160°C).
Bake for 40-45 minutes, and do not open the oven door before 40 minutes have passed or the cake will fall.
A cake tester will come out dry and clean once the cake is ready, and the cake will shrink slightly from the sides of the pan.
Place the mold on a rack for five minutes, then delicately unmold the cake and let it cool on a rack.
Once the cake is completely cold sift confectioners’ sugar on top and sides