Looking for a great snack cake recipe?
A light and above all easy cake to make with children?
Then I'm sure I have exactly what you need!
My Savoyard grandmother has more than one local recipe up her sleeve.
She is also the pro of the Savoy biscuit. She always made it to us when we were little. Yum!
Here is my easy and delicious recipe for Savoy cake which also does not require rest time . Watch:
- 3 egg yolks
- 4 egg whites
- 35 g of potato starch (or Maïzéna)
- 45g sifted flour
- 90 g of sugar
- zest of 1/2 lemon
- pinch of salt
- icing sugar
- spatula type "maryse"
- whip
- salad bowl
- drummer
- bowl
- mould
Preparation: 10 mins - Cooking: 55 mins - For 3/4 people
1. Put the egg yolks in the bowl.
2. Add 70 g of sugar to the 90 g.
3. Whisk it all together.
4. Add the lemon zest.
5. In another container, beat the egg whites with a pinch of salt.
6. Add the sugar little by little, while continuing to whisk the eggs.
7. Mix the flour and cornstarch in a bowl.
8. Preheat the oven to 220°C.
9. Incorporate the equivalent of a tablespoon of whipped egg whites into the bowl that contains the egg yolks and the blanched sugar.
10. Gently mix with the spatula.
11. Add the equivalent of a tablespoon of flour and starch.
12. Mix by gently lifting the dough.
13. Continue by alternating 1 tablespoon of beaten egg whites and 1 tablespoon of flour.
14. Put everything in a mold.
15. Bake for 5 minutes at 220°C.
16. Continue cooking at 120°C for 45 to 50 min.
17. Turn out, let cool and sprinkle with icing sugar.
And There you go ! Your Savoie cake is already ready to be tasted :-)
Easy, cheap and delicious, right?
All you have to do is enjoy it as a family with the children!
The texture of the sponge cake is extremely light and fluffy.
It is a very delicate cake to eat with fresh fruit, a little whipped cream. Or simply with a coffee or tea.
For the greediest, you can also cover it with homemade spread or citrus jam.
This Savoy biscuit recipe dates from the 14th century and is shaped like the Savoyard mountains.
