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+Savoie sponge cake
+1
+Very light and airy Savoie cake, lemon flavoured.
+---
+egg yolks|6|pcs
+egg whites|7|pcs
+powdered sugar|200|g
+cornstarch|140|g
+wheat flour|40|g
+fine salt|1|pinch
+Lemon|1|pcs
+
+soft butter|20|g
+wheat flour|20|g
+Icing sugar|30|g
+---
+Preheat the oven to 180°C.
+Butter and flour a tall tin carefully.
+Finely zest the lemon and set aside.
+Mix the cornstarch and flour, then sift together.
+
+Cream the egg yolks with half the sugar and the salt until pale and fluffy.
+Add the lemon zest and mix gently.
+
+Beat the egg whites to stiff peaks.
+When they start to hold well, add the remaining sugar gradually to stiffen into a firm meringue.
+
+Fold one quarter of the meringue into the yolk mixture to loosen it.
+Add the flour-cornstarch mixture in a stream, without overmixing.
+Gently fold in the rest of the egg whites with a spatula, lifting the mixture.
+
+Pour the batter into the prepared tin.
+Bake 40 to 45 min at 180°C, until a knife blade comes out clean.
+Let cool slightly then turn out carefully onto a rack.
+Dust with icing sugar once the cake has cooled.
+---
+Use room-temperature egg whites for a more stable, airy meringue.
+Do not overwork the batter after adding the flour so it keeps its volume.
+Serve plain, with icing sugar, custard or fresh fruit.
+---
+dessert
+cake
+savoie
+biscuit
+---
+Easy
+Optional oven ~ microwave
+No
+By hand ~ cutlery
+Low
+Mild
+Long
+Light, delicate to handle
+Icing sugar may crumble off