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Savoy Cake (Victorian Savoy Sponge Cake)

Sliced Savoy cake on a cake serving board.
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5 from 17 reviews

Savoy cake is the ultimate easy and quick French sponge cake. An absolute delight, this soft, airy light cake takes 45 minutes to make. 

Ingredients

Scale
  • 1/3 cup + 1 1/2 tbsp (100 g) egg yolks (see note #1)
  • 2/3 cup + 3 tbsp (210 g) egg whites (see note #2)
  • 2/3 cup + 2 tbsp (180 g) granulated sugar
  • 1/3 cup + 5 tsp (55 g) all-purpose flour
  • 1/3 cup (50 g) corn starch
  • 1/4 cup + 1 tbsp (50 g) potato starch
  • 1 teaspoon baking powder
  • 2 vanilla beans
  • 3 oranges
  • 1 pinch of salt
  • 1/4 teaspoon cream of tartar

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Instructions

  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). Make sure to grease the sides of the pan with its intricate patterns (little nooks and crannies), as well as the central funnel.
  2. Sprinkle the baking pan with granulated sugar by swirling it to coat. Shake the excess sugar. Refrigerate the mold until ready to use.
  3. To make the cake batter, sift plain flour, cornstarch, potato starch, and baking powder into a large bowl, then whisk with a hand whisk.
  4. Place egg yolks and 1/2 cup + 1/2 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.
  5. Add the sifted dry ingredients to the egg yolk mixture and mix on low speed. Add the scraped vanilla bean seeds and orange zest, and mix again.
  6. 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 until the meringue is firm and glossy.  Gently fold the beaten egg whites into the main preparation with a rubber spatula. 
  7. Pour the cake batter into the prepared tin, filling it up to two-thirds. Tap it on the table a few times to release large air bubbles and fill the mold's decorative pattern. 
  8. Place the pan in the oven and immediately reduce 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. 
  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. 

Notes

  1. 100 g egg yolks is approximately equal to 6 raw fresh egg yolks from large-size chicken eggs.
  2. 210 g egg whites is approximately equal to 5 1/2 raw fresh egg whites from extra-large-size chicken eggs.
  3. Choose a metal bundt cake and ensure it is well prepared. This will result in an impeccable sugar crust.
  4. 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.
  5. Make the baking time adjustments as needed. It may vary based on your oven and the quality of the mold.
  6. If the cake turns brown quickly, cover it with buttered parchment or foil during baking.
  7. Don't open the oven door during baking; otherwise, the cake will collapse.
  8. The recipe is created for a 10-cup bundt cake mold. It will fit into a 9-inch (23 cm) springform pan.

Nutrition

Find it online: https://www.bakinglikeachef.com/easter-bundt-cake-savoy-sponge-cake-recipe-to-make/