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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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 1/2 cup + 1/2 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 1/4 cup + 1/2 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.
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