Enjoy this ultimately easy and quick Savoy cake recipe to make this delicious Easter sponge cake. A real delight, this orange-flavored sponge cake is made in 45 minutes!

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What is a Savoy cake?
Savoy Cake is a fatless sponge cake baked in a mold and sprinkled with icing sugar.
The Savoy cake (Gâteau de Savoie in French) was named for a region Savoy shared between France, Italy, and Switzerland.
It is tough to claim a country of the cake's origin; although, the Savoy is more considered a French dessert.
Savoy cake history
Savoy cake was invented in 1358 when Amadeus VI, Count of Savoy, asked a pastry chef to create "a cake as light as a feather."
The pastry chef Pierre de Yenne had the only idea of beating egg yolks and sugar for a long time and adding flour and beaten egg whites.
He baked the cake in a wooden mold and served to the table of Amadeus VI. The Savoy cake (biscuit) was born.
The recipe was refined in the 17th and 18th centuries by changing flavors (lime zest, cinnamon, orange blossom, etc.).
Still, Savoy sponge cake is considered to be one of the oldest western pastries from the fourteenth century that we enjoy today.
Savoy cake mold
The first original Savoy cake mold was made of copper. When Madam Mercotte is asked for her secret to making the perfect Savoy cake, she replies:
My Savoy cookie mold… I can't stop making it right now in my beautiful copper mold.
Nowadays, non-stick pans and silicone molds are mostly used to make this type of cake - a molded cake.
And this Savoy cake recipe is one of the best-molded cake recipes. Use braided baking mold and serve this cake for Easter.
Enjoy this rose bundt pan to impress your mom on Mother's Day. Or surprise kids with a cake baked in this castle bundt pan.
Celebrate spring with Savoy sponge cake baked in these spring-inspired tins: blossom bundt pan or magnolia bundt pan.
Bake a cake in this charlotte cake pan and decorate with whipped cream and summer fruit.
A cake baked in this harvest leaves bundt pan is autumnal and matches the fall time baking.
Make the best Christmas Savoy cake using these adorable cake molds: pine forest bundt pan or gingerbread house bundt pan.
To boo someone on Halloween, bake a scary cake using this skull cake pan.
This original bundt pan perfectly works for baking Savoy cake, too.
Even a simple cake pan is suitable to bake this cake, as per French chef Alain Ducasse.
Main tips to make Savoy cake
There are a few main tips to succeed in making the perfect Savoy cake recipe.
Take your time and prepare a bundt cake: generously butter it and sprinkle with granulated or caster sugar in order to get the beautiful crust of the Savoy cake after baking.
According to John Simpson (London, 1806) in "Great British Bakes. Forgotten Treasures for Modern Bakers",
Be very particular with the molds, for there is as much art in preparing the mold, as in mixing the batter for the cake.
Make sure to beat egg yolks with granulated or caster sugar well to get whitish and doubled in volume mixture.
Whisk egg whites with a pinch of salt and sugar till they are well mounted before incorporating them into the main preparation.
Never open the oven door while baking this sponge cake; otherwise, it will collapse.
Why you should try this recipe
- As a light, fat-free dessert, the cake is perfect for children.
- It is the best Easter cake recipe: it takes about 25 minutes to make the batter and 20 minutes to bake the cake.
- This Easter sponge cake does not require any fancy decorations: just sprinkle the cake with powdered (icing) sugar and serve.
- Using different bundt cake pans allows you to customize and personalize the cake and make it for any holiday.
Ingredients
Here is a quick overview of what ingredients you will need. Follow the full recipe below for exact amounts and instructions. I recommend making the recipe as written for the best results.
Eggs: the recipe calls for large eggs. Separate the egg whites from the yolks while the eggs are chilled. An egg separator is helpful here.
Sugar: use granulated or caster sugar. You can also use superfine baker's sugar.
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 to make the cake.
Vanilla beans: use the top quality Madagascar vanilla beans that are the most flavorful.
Oranges: use organic, untreated oranges, and use a zester grater to make fresh zest. Replace orange zest with the zest of half of a lemon, a common flavoring for Savoy cake.
Salt: it enhances the flavors of the cake.
Cream of tartar: it helps stabilize egg whites. Omit this ingredient if you do not have it.
How to make Savoy cake
Preheat oven to 430 F/220 C. Generously butter a bundt cake (a fluted tube pan) and sprinkle it with granulated sugar (photo 1).
To make the batter, sift flour, corn starch, potato starch, and baking powder, and mix.
Using a stand mixer or an electric mixer, beat egg yolks and ½ cup + ½ tablespoon (120 g) of granulated sugar till the mixture whitens (photo 2).
Add the sifted dry ingredients and mix on low speed (photo 3). Add the scraped seeds of vanilla beans and orange zest made with a zester grater and mix again (photo 4).
In a separate clean bowl, whisk egg whites at room temperature with a pinch of salt and cream of tartar till they are firmly mounted.
Gradually add the remaining sugar, which is ¼ cup + ½ teaspoon (60 g), and whisk (photo 5).
Gently fold the beaten egg whites into the main preparation with a rubber spatula (photo 6).
Pour the ready batter into a braided baking mold up to two-thirds (photo 7).
Bring the pan into the oven and immediately lower the temperature to 320 F/160 C. Bake for 20 to 25 minutes.
Check the cake's readiness with the blade of a knife: if it comes out dry, the biscuit is ready. Let the cake rest in the pan for a few minutes (photo 8)...
and remove it from the mold (photo 9). Sprinkle the cooled Savoy cake with powdered (icing) sugar (photo 10).
Expert tips
- 100 g egg yolks are approximately equal to 6 raw fresh egg yolks from large size chicken eggs.
- 210 g egg whites, approximately equal to 5 ½ raw fresh egg whites from extra large size chicken eggs.
- 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.
- Replace orange zest with the zest of half of a lemon, a common flavoring for Savoy cake.
- If the cake turns brown quickly, cover it with buttered parchment or foil during baking.
- Serve the cake with the pastry cream, jam, or your favorite spread.
- The cake is best eaten on the day of baking. To store the cake for up to one day, return the cooled cake to a baking pan and wrap it with plastic film.
- Decorate the cake with chocolate or candy eggs, fixing them with melted chocolate. Use edible flowers on the cake.
Frequently asked questions
How to serve Savoy cake
Sprinkle Savoy cake with icing (powdered) sugar and serve it on its own. Or serve it with pastry cream, jam, Hazelnut Praline Paste, or your favorite spread.
You can also enjoy a slice of the cake surrounded by half-strawberries or other red fruits with fruit preserves on the side.
If you bake Savoy cake in a high-sided bundt cake mold, you can cut the cake in half and spread your favorite fruit jam and whipped cream.
Also, arrange the halved strawberries if you desire. Place the second half of the cake on top.
How to store Savoy sponge cake
It is best to serve and eat Savoy cake on the day of baking. To store the cake, bring the cooled cake into a baking mold, wrap it with plastic film, and store it for up to one day.
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Recipe card
The Best Savoy Cake Recipe
Enjoy this ultimately easy and quick Savoy cake recipe to make this delicious Easter sponge cake. A real delight, this orange-flavored sponge cake, is made in 45 minutes!
- Total Time: 45 minutes
- Yield: 12 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 tsp (5 g) baking powder
- 2 vanilla beans
- 3 oranges
- 1 pinch of salt
- ¼ tsp 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 oven to 430 F/220 C. Generously butter a bundt cake (a fluted tube pan) and sprinkle it with granulated sugar.
-
To make the batter, sift flour, corn starch, potato starch, baking powder, and mix. Using a stand mixer or an electric mixer, beat egg yolks and ½ cup + ½ tablespoon (120 g) of granulated sugar till the mixture whitens. Add the sifted dry ingredients and mix on low speed. Add the scraped seeds of vanilla beans and orange zest made with a zester grater, and mix again. In a separate clean bowl, whisk egg whites at room temperature with a pinch of salt and cream of tartar till they are firmly mounted. Gradually add the remaining sugar, which is ¼ cup + ½ teaspoon (60 g), and whisk. Gently fold the beaten egg whites into the main preparation with a rubber spatula.
-
Pour the ready batter into a braided baking mold up to two-thirds. Bring the pan into the oven and immediately lower the temperature to 320 F/160 C. Bake for 20 to 25 minutes. Check the cake's readiness with the blade of a knife: if it comes out dry, the biscuit is ready. Let the cake rest in the pan for a few minutes and remove it from the mold. Sprinkle the cooled Savoy cake with powdered (icing) sugar.
Notes
- 100 g egg yolks approximately equal to 6 raw fresh egg yolks from large size chicken eggs.
- 210 g egg whites approximately equal 5 ½ raw fresh egg whites from extra large size chicken eggs.
- Grease the cake mold with clarified butter, which does not contain milk solids. It will provide even biscuit-like crust while baking the cake.
- Replace orange zest with the zest of half a lemon, a common flavoring for Savoy cake.
- If the cake turns brown quickly, cover it with buttered parchment or foil during baking.
- Serve Savory cake with the pastry cream, jam, or your favorite spread.
- The cake is best eaten on the day of baking. To store the cake for up to one day, return the cooled cake to a baking pan and wrap it with plastic film.
- Decorate the cake with chocolate or candy eggs, fixing them with melted chocolate. Use edible flowers onto the cake.
Nutrition
- Serving Size: 1 slice
- Calories: 178
- Sugar: 20 g
- Sodium: 43 mg
- Fat: 2.3 g
- Saturated Fat: 0.8 g
- Carbohydrates: 36.2 g
- Fiber: 1.3 g
- Protein: 4.1 g
- Cholesterol: 103 mg
Keywords: Savoy cake, Savoy cake recipe, Savoy sponge cake, Savoy cakes, Easter sponge cake
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/. It was originally published on April 15, 2019. The recipe has been revised to include improved content and photos. All posted pictures are mine.
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.
★★★★★