Savoy cake is the ultimate easy and quick French sponge cake. An absolute delight, this soft and airy light cake is made in 45 minutes. No wonder kids and adults love it.
What is Savoy cake?
Savoy cake is a fatless sponge cake traditionally baked in a copper mold and sprinkled with icing sugar. The cake was invented in the 14th century and named for the Savoy region of France. It is believed to be one of the oldest Western pastries enjoyed today.
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Savoy region is actually shared between France, Italy, and Switzerland. So it is tough to claim a country of the cake's origin, although the Savoy cake, or Gâteau de Savoie, is more considered a French dessert.
It used to be baked in copper molds, but nowadays, the cake is baked in metal bundt pans and Kougloff molds.
I have made the cake in different bundt cake molds, but I have never used silicone molds. Unfortunately, they just don't work for this type of cake.
Savoy cake recipe
- As a light, fat-free cake, it is perfect for kids and adults.
- Savoy cake recipe is easy and quick: it takes about 25 minutes of hands-on time.
- The cake does not require decoration: sprinkle the cake with powdered (icing) sugar and serve.
- Different bundt cake pans allow you to customize and personalize the cake and make it for birthdays and any holiday.
Ingredients
For ingredients and detailed instructions, refer to the recipe card below.
- Eggs: The recipe calls for large eggs. Use an egg separator to separate the egg whites from the yolks while the eggs are chilled. Then, bring them to room temperature.
- Sugar: Use caster or superfine baker's sugar. If unavailable, use granulated sugar instead.
- Flour: The recipe calls for regular all-purpose flour.
- Corn and potato starch: Adding starches to the recipe facilitates gluten development and creates the most tender cake texture.
- Baking powder: Use fresh aluminum-free baking powder.
- Vanilla beans: Use the top-quality Madagascar vanilla beans that are the most flavorful.
- Oranges: Opt for organic, untreated oranges, and use a zester grater to make fresh zest. Replace orange zest with lemon zest, a common flavoring for Savoy cake.
- Salt enhances the flavors of the cake.
- Cream of tartar helps stabilize egg whites. Replace ¼ teaspoon of cream of tartar with ½ teaspoon of lemon juice.
How to make Savoy cake
Step 1. Preheat the oven to 430°F (220°C). To prepare the mold, use a pastry brush and well-softened unsalted butter to grease a bundt pan (a decorative fluted tube pan).
- Pro tip: Make sure to grease the sides of the pan with its intricate patterns (little nooks and crannies) and the central funnel.
Step 2. Swirl the baking pan with granulated sugar to coat it. Shake off the excess sugar. Refrigerate the mold until ready to use.
Step 3. To make the cake batter, sift plain flour, corn starch, potato starch, and baking powder in a large bowl and mix with a hand whisk. Place egg yolks and ½ cup + ½ tablespoon (120 g) of granulated sugar in the bowl of a stand mixer or a mixer bowl. Using a stand or an electric mixer, beat until the mixture whitens and leaves a ribbon-like trail once lifted.
Step 4. Add the sifted dry ingredients to the egg yolk mixture and mix on low speed. Add the scraped seeds of vanilla beans and orange zest and mix again.
Step 5. In a separate bowl, whisk room-temperature egg whites with a pinch of salt and cream of tartar until soft peaks. Gradually add the remaining sugar (60 g) and whisk to get stiff peaks of the firm glossy meringue.
Step 6. Gently fold the beaten egg whites into the main preparation with a rubber spatula.
Step 7. Pour the cake batter into the prepared tin up to two-thirds. Tap it on the table a few times to release large air bubbles and fill the decorative pattern of the mold.
Step 8. Bring the pan into the oven and immediately lower the temperature to 320°F (160°C). Bake for 20 to 25 minutes until well-risen and golden brown. Check for doneness with the blade of a knife or a cake tester: if it comes out dry, the cake is ready.
Step 9. Let the cake rest in the pan for a few minutes and unmold it on a wire rack to cool.
To serve, sprinkle the cooled Savoy cake with powdered (icing) sugar.
Expert Tips
- Choose a metal bundt cake and ensure that you prepare it well. This will result in an impeccable sugar crust.
- Grease the cake mold with clarified butter, which does not contain milk solids. It will provide an even biscuit-like crust while baking the cake.
- Make the baking time adjustments as needed. It may vary based on your oven and the quality of the mold.
- If the cake turns brown quickly, cover it with buttered parchment or foil during baking.
- Don't open the oven door during baking; otherwise, the cake will collapse.
- The recipe is for a 10-cup bundt cake mold, which will fit into a 9-inch (23 cm) springform pan.
Recipe variations
- Flavorings: Replace orange zest with other citrus zests (lemon, lime, grapefruit) or add vanilla extract, rose water, or orange blossom water to the batter.
- Fillings: Cut the cake into two layers and fill with French pastry cream, mascarpone frosting, jam, chocolate ganache, or Chantilly cream with fresh fruit.
How to serve it
- Sprinkle Savoy cake with icing sugar or serve it with creme Anglaise, French pastry cream, jam, hazelnut praline paste, or your favorite spread.
- Fill the center of the cake with Chantilly cream and decorate with fresh berries. Then enjoy a cake slice surrounded by airy light cream and half-strawberries or other red fruits on the side.
- Cut the Savoy cake in half and spread your favorite fruit jam and Chantilly cream. Arrange halved strawberries, and place the second half of the cake on top.
Storing and freezing
The cake is best eaten on the day of baking. Store Savoy cake covered with plastic film or aluminum foil at room temperature for 1-2 days. Bring it to the refrigerator to store longer, up to 4-5 days.
Refrigerate the Savoy cake immediately if it is garnished with cream filling.
Can you freeze it? You can freeze the whole Savoy cake or individual slices. Wrap the cake or slices with plastic film, then aluminum foil, and freeze for three months.
Recipe FAQ
Savoy cake uses whole eggs, while Angel food cake uses only egg whites.
Savoy cake is a fat-free molded sponge cake with an airy, light texture and a gorgeous sugar crust.
If you don't have a metal mold, you can use a Kougloff-style silicone mold instead. However, keep in mind that the crust may not be as perfect.
Love cakes? Try these next!
- Banana bread with streusel
- Apple sponge cake
- Quatre-quarts (French pound cake)
- French yogurt cake
- Or browse all the cake recipes
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PrintRecipe card
Easy Savoy Cake
Savoy cake is the ultimate easy and quick French sponge cake. An absolute delight, this soft and airy light cake is made in 45 minutes.
- Total Time: 45 minutes
- Yield: 8 1x
- Category: Cakes
- Method: Baking
- Cuisine: French
Ingredients
- ⅓ cup + 1 ½ tablespoon (100 g) egg yolks (see note #1)
- ⅔ cup + 3 tablespoon (210 g) egg whites (see note #2)
- ⅔ cup + 2 tablespoon (180 g) granulated sugar
- ⅓ cup + 5 teaspoon (55 g) all-purpose flour
- ⅓ cup (50 g) corn starch
- ¼ cup + 1 tablespoon (50 g) potato starch
- 1 teaspoon baking powder
- 2 vanilla beans
- 3 oranges
- 1 pinch of salt
- ¼ teaspoon cream of tartar
* Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!
** If needed, please refer to Baking Conversion Charts.
Instructions
-
Preheat the oven to 430°F (220°C). To prepare the mold, use a pastry brush and well-softened unsalted butter to grease a bundt pan (a decorative fluted tube pan). Make sure to grease the sides of the pan with its intricate patterns (little nooks and crannies) and the central funnel.
-
Sprinkle the baking pan with granulated sugar by swirling it to coat. Shake the excess sugar. Refrigerate the mold until ready to use.
-
To make the cake batter, sift plain flour, cornstarch, potato starch, and baking powder in a large bowl and mix with a hand whisk.
-
Place egg yolks and ½ cup + ½ tablespoon (120 g) of granulated sugar in the bowl of a stand mixer or a mixer bowl. Using a stand or an electric mixer, beat until the mixture whitens and leaves a ribbon-like trail once lifted.
-
Add the sifted dry ingredients to the egg yolk mixture and mix on low speed. Add the scraped seeds of vanilla beans and orange zest and mix again.
-
In a separate bowl, whisk room-temperature egg whites with a pinch of salt and cream of tartar until soft peaks. Gradually add the remaining sugar (60 g) and whisk to get a firm glossy meringue. Gently fold the beaten egg whites into the main preparation with a rubber spatula.
-
Pour the cake batter into the prepared tin up to two-thirds. Tap it on the table a few times to release large air bubbles and fill the decorative pattern of the mold.
-
Bring the pan into the oven and immediately lower the temperature to 320°F (160°C). Bake for 20 to 25 minutes until well-risen and golden brown. Check for doneness with the blade of a knife or a cake tester: if it comes out dry, the cake is ready.
-
Let the cake rest in the pan for a few minutes and unmold it on a wire rack to cool. To serve, sprinkle the cooled Savoy cake with powdered (icing) sugar.
Notes
- 100 g egg yolks is approximately equal to 6 raw fresh egg yolks from large-size chicken eggs.
- 210 g egg whites is approximately equal to 5 ½ raw fresh egg whites from extra large size chicken eggs.
- Choose a metal bundt cake and ensure that you prepare it well. This will result in an impeccable sugar crust.
- Grease the cake mold with clarified butter, which does not contain milk solids. It will provide an even biscuit-like crust while baking the cake.
- Make the baking time adjustments as needed. It may vary based on your oven and the quality of the mold.
- If the cake turns brown quickly, cover it with buttered parchment or foil during baking.
- Don't open the oven door during baking; otherwise, the cake will collapse.
- The recipe is created for a 10-cup bundt cake mold. It will fit into a 9-inch (23 cm) springform pan.
Nutrition
- Serving Size: 1 slice
- Calories: 211
- Sugar: 22.8 g
- Sodium: 54 mg
- Fat: 3.4 g
- Saturated Fat: 1.2 g
- Carbohydrates: 40.1 g
- Fiber: 0.3 g
- Protein: 5.6 g
- Cholesterol: 154 mg
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
The recipe was adapted from https://www.femmeactuelle.fr/ and originally published on April 15, 2019. It has been revised to include improved content and photos.
Anita says
A very easy and delicious cake recipe. And it really needs to be made more often, and not just for Easter. 🙂
Irina Karulina says
Thank you Anita! Just be creative with bundt cake molds to make this Savoy Sponge cake. Enjoy!
Pam Greer says
What a gorgeous cake! I will be adding it to my Easter menu, every one is going to love it!
Irina says
Thank you, Pam. Happy baking and enjoy!
Sara Welch says
I love Easter simply for all the cake recipes! This looks exceptional; can't wait to give this a try!
Irina says
Please, let me know how it went, Sara!
Neli Howard says
I can't believe I've never heard of this amazing cake before ... It looks incredibly delicious !!! It's 100% perfect for Easter.
Irina says
What's more? This cake is so easy to make! Just enjoy, Neli! Thanks for your comment.
Renee | The Good Hearted Woman says
This is a beautiful cake, and that mold gives it such a special-occasion feel, too! Can't wait to give it a try!
Irina says
I know, Renne. This mold is the unique one; I have never seen anything like this. That is why I bought it:) Happy baking and enjoy!
Sandhya Hariharan says
I can't believe Easter is coming pretty soon. This cake looks so delicious, I would love to bake all year around.
Irina says
You know, Sandhya, this cake recipe can be made all year round. Just use different can molds to customize the cake. Enjoy!:)
Elizabeth says
What a gorgeous looking cake! That baking mould is beautiful! I need to get one of these so I can make this recipe. In the meantime, I've used my ordinary bundt mould and the cake turned out perfectly, thank you for the fab recipe!
Irina says
Thank you, Elizabeth. Yes, this mold is the unique one; I love it! Thanks for letting me know that loved the cake.
Emily says
This cake is just beautiful, I need to get my hands on that bundt pan. It sounds absolutely delicious!
Irina says
Thank you, Emily! Happy baking and enjoy!
Dannii says
What a beautiful Easter cake. Really simple too, which I love.
Irina says
Thank you very much, Dannii!
Adrianne says
I love the pattern for for cake, it is very cool The recipe looks simple but it sounds like it tastes amazing. This would be so popular with my friends, will give it a go this weekend. Thanks!
Irina says
Yes, this cake looks gorgeous and tastes delicious. It feeds the crowd: you will easily get 12 beautiful slices. Thank you for your comment, Adrianne! Enjoy!
Amanda Wren-Grimwood says
This cake looks so light and fluffy and perfect for Spring.
Irina says
Yes, this cake is perfect to celebrate spring that brings Easter. Thanks for your kind words, Amanda.
Kelly Anthony says
This sponge cake looks like the perfect Easter dessert to serve. It will be a crowd favorite for sure.
Irina says
Yes, and it might become your new favorite among other cake recipes:) Please, enjoy the recipe, Kelly.
Emily Liao says
This cake is perfect for Easter! Looks so fluffy - and great for families 🙂
Irina says
It is so right that this cake is perfect for making during family gatherings. Please, enjoy it!
Heidy says
This sponge cake looks perfect for Easter. It will only be our immediate family that lives in our house this year but we are going to do a wonderful feast and make the best of things.
Irina says
Thank you, Heidy. Your family will like the cake, and you will love the effortless making:)
Jill says
I've not heard of a savoy cake, but now I want to try it. I love orange flavor. It sounds delicious and looks great too.
Irina says
Thank you, Jill. happy baking and enjoy!
Erika says
What a beautiful cake. The flavors sound delicious. Perfect for Easter!
Irina says
Thanks, Erika, and enjoy the cake!
Umi says
Obviously, this is the best savoy cake. Thanks for sharing.
Barbara says
Can I use egg replacement and aqua faba for egg whites. I have to cater to egg allergies in my family.
Irina Totterman says
Hello Barbara, Unfortunately, I haven’t tried making this cake with egg replacements. If you give it a try, please let us know how it turns out. Happy baking!
Paulette Blackman says
Love the recipe 🙏