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Gâteau de Savoie (Biscuit de Savoie / French Savoy Cake)

Sliced gateau de Savoie on a serving platter.
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Gateau de Savoie or Biscuit de Savoie is a classic French cake with a delicate sugar crust and a soft, airy crumb. You will love its easy and simple recipe with just six ingredients, made in an hour.

Ingredients

Scale

For preparing the mold:

  • 1 1/2 tablespoons (20 g) softened unsalted butter
  • 1/3 cup (70 g) granulated sugar

For the cake batter:

  • 6 large eggs, separated (room temperature)
  • 1 1/3 cups (170 g) icing (powdered) sugar
  • 1 cup minus 4 teaspoons (115 g) all-purpose flour
  • 2 1/2 tablespoons (25 g) potato starch
  • 1/2 lemon, zest
  • 1 tablespoon fresh lemon juice

For decoration: 

  • 1 tablespoon icing sugar

Instructions

  1. Preheat the oven to 340°F (170°C). Use a pastry brush to grease the inside of a tube pan with softened butter. Sprinkle it with granulated sugar and rotate the mold so the sugar sticks to the butter on all surfaces. Refrigerate the mold until ready to use.
  2. To make the cake batter, sift the flour and potato starch mixture in a large bowl and set aside. Use an egg separator to separate the whites from the yolks.
  3. In a separate bowl, whisk the egg yolks with 1 cup (125 g) of icing sugar until whitish and doubled in size.
  4. Sift the dry ingredients over the egg yolk mixture, add the lemon zest, and gently mix with a rubber spatula.
  5. In a clean bowl, whip the egg whites until mounted, and gradually add the remaining 1/3 cup (45 g) icing sugar and lemon juice. Beat the meringue until stiff and glossy. Egg whites must be whipped until the consistency of a bird's beak (bec d’oiseau in French).
  6. Add 1/3 of the beaten egg whites into the principal preparation and gently mix. Add the remaining meringue and carefully mix by lifting and turning the bowl in the same direction.
  7. Pour the batter into the prepared mold, filling it to 2/3. Tap the mold on the work surface, and bake for 40 minutes or until a toothpick inserted in the center comes out clean.
  8. Remove the cake from the oven and let it rest in the mold for a few minutes. Unmold and let it cool to room temperature. To serve, sprinkle the cake with icing sugar. 

Notes

  1. Thoroughly grease every part of your bundt cake pan, including the intricate patterns.
  2. Make the baking time adjustments as needed. It may vary based on your oven and the quality of the mold.
  3. Never open the oven door during baking; otherwise, the cake will collapse.

Nutrition

Find it online: https://www.bakinglikeachef.com/gateau-de-savoie-biscuit-de-savoie/