Originating in the town of Yenne, near Lake Bourget, Gâteau de Savoie (Savoy Cake) is a regional speciality created in the 14th century for Count Amadeus VI of Savoy to embellish a lavish reception for the Emperor Charles VI.
Much appreciated for its lightness, this cake is one of the highlights of Savoyard cuisine. Though easy and quick, this traditional recipe requires the use of certain techniques, which Nicolas, chef at la Cantine d’Alvar, and his apprentice, Marie Amélie, reveal to you here. On your marks, get set, bake!
Clic here to see the recipe in video.
For 6 people
Preparation time: 20 minutes
Cooking time: 15-20 minutes
- 5 eggs (100g of yolks, 100g of whites)
- 100g of potato flour, sieved
- 100g of sugar, including half a tsp of vanilla sugar
- Zest of half a lemon and half an orange
- Melted butter for the mould
- Sugar to dust the mould
- Preheat the oven to 175°C. Butter the mould and dust it with sugar.
- Separate the egg whites and yolks.
- Zest the half orange and half lemon.
- Whisk the egg yolks with half the sugar until pale.
- Start whisking the egg whites with an electric whisk. When the whites are foamy, add the rest of the sugar and continue whisking for a few more minutes to dissolve the sugar. Once the egg whites are stiff and form peaks, they are ready.
- Add the sieved flour to the yolks. Add the orange and lemon zest.
- Gently fold the whites into the yolks in two stages, as you would do for a chocolate mousse.
- Pour the mixture into the buttered and sugared mould and spread out evenly.
- Bake at 175°C for 15 to 20 minutes. Turn out while still hot.
Astuce : To test whether the cake is cooked, insert a knife and check it comes out dry. If the knife comes out damp with cake mixture on it, cook the cake a little longer.
Astuce gourmande : This Gâteau de Savoie is a perfect accompaniment to a seasonal fruit salad.