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