Savoie sponge cake
1
Very light and airy Savoie cake, lemon flavoured.
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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
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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.
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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.
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dessert
cake
savoie
biscuit
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Easy
Optional oven ~ microwave
No
By hand ~ cutlery
Low
Mild
Long
Light, delicate to handle
Icing sugar may crumble off