{"id":26290,"date":"2021-04-23T08:52:21","date_gmt":"2021-04-23T06:52:21","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=26290"},"modified":"2025-09-25T10:18:43","modified_gmt":"2025-09-25T08:18:43","slug":"very-light-and-fluffy-savoy-cake","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/very-light-and-fluffy-savoy-cake\/","title":{"rendered":"Very light and fluffy Savoy cake"},"content":{"rendered":"

The savoy cake or “biscuit de Savoie” is a traditional cake originating from Savoie, a region in France. It was developed in the 14th<\/span><\/abbr> century<\/sup> for Count Am\u00e9d\u00e9e VI of Savoy, who was hosting the Emperor. An incredibly light and fluffy cake, a cousin of the genoise.<\/p>\n

\"light

Super moist Savoy cake<\/p><\/div>\n

The emblematic Savoy cake recipe <\/span><\/strong><\/div>\n

The Savoie cake<\/strong>, also known as the “biscuit de Savoie<\/strong>,” needs no introduction, as it is incredibly popular, much like the genoise<\/strong><\/a>.<\/p>\n

It’s a very easy cake to make, with very few ingredients. The Savoie cake<\/strong> typically requires only 3 ingredients<\/span>, just like the genoise sponge cake. The difference with genoise sponge cake is that the egg whites are beaten until stiff, then folded into the mixture of egg yolks, sugar and flour.<\/p>\n

Origin of the Savoie cake<\/h2>\n

The Savoie cake<\/strong> is said to originate from a recipe created in  the 14th century, during the time of Count Am\u00e9d\u00e9e VI. <\/p>\n

The cake would have been presented to the Emperor, probably Charles IV, who was visiting Savoy between 1373 and 1383, on the occasion of his entry into the courtyard of the ch\u00e2teau , or at a banquet held there.<\/p>\n

\"Very

soft, fluffy, and light Savoy cake as air<\/p><\/div>\n

The stiffly beaten egg whites give it a very light texture! It is airy and very soft. In the basic recipe, the Savoie cake doesn’t contain baking powder. <\/p>\n

The egg whites, which are gently folded into the batter, make the cake rise. That said, I prefer to add a tiny dose of yeast to make it rise as much as possible, as some professionals do.<\/p>\n

\"Soft<\/span><\/div>\n

Savoie cake<\/strong> can be enjoyed plain, with jam, or filled with whipped cream<\/strong><\/a>. and fruit to suit everyone’s taste. You can bake it in a cake pan like a genoese . You can then use it for birthday cakes and layer cakes.<\/span><\/p>\n

Children love its lightness and like to eat it just sprinkled with powdered sugar. I also often enjoy eating it plain with my cup of coffee, much like lady fingers<\/strong><\/a>.<\/p>\n

For an extra touch of deliciousness, I sprinkled the mould with brown sugar. I was inspired by chef  Maxime Fr\u00e9d\u00e9ric, who does it for his Ann\u00e9cien cake. By the way, I’ll be posting the recipe soon. Right now, I’m exploring the recipes from different regions of France.<\/p>\n

After Savoie, we’re off to Nantes for the “g\u00e2teau nantais”, a delicious almond cake that’s a bit like “namandier”.<\/span><\/p>\n

\"Easy<\/p>\n

Ingredients :<\/h2>\n

NB: You\u2019ll find the printable recipe card at the end of the article.<\/span><\/p>\n

For a 23 x 11 cm 9 in x 4.3 in deep kouglof mould.<\/span> You can use a cake pan as for the genoise sponge cake.<\/p>\n

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  • 6 large eggs<\/li>\n
  • 150 g granulated sugar (5.3 oz)<\/li>\n
  • 65 g flour (2.3 oz)<\/li>\n
  • 65 g cornflour (2.3 oz)<\/li>\n
  • 3.5 g baking powder a teaspoon ( 0.12 oz )( is optional, but the cake will hold together better).<\/li>\n
  • the zest of a lemon vanilla extract or replace 15 g ( 0.5 oz of the granulated sugar quantity with vanilla sugar)<\/li>\n
  • A bit of brown sugar for the mold to create a crispy crust (optional) <\/li>\n<\/ul>\n

    How to make Savoy cake?<\/h2>\n

    Preheat oven to 170\u00b0C, (340\u00b0F) static heat.<\/strong><\/p>\n

    The cake is very easy to make, so I haven’t included the steps in photos but you can watch the whole recipe on video.<\/p>\n

    Grease the cake tin with butter and dust with flour, then tip out the excess flour and do the same with the brown sugar. Grease and dust with brown sugar for a nice golden crust and, above all, for a little crunch under the tooth.<\/p>\n

    \"kouglof<\/p>\n

    Separate the egg whites and egg yolks<\/p>\n

    Beat the egg yolks with sugar until the mixture whitens. Reserve 2 tablespoons of sugar aside for stiffening the egg whites.<\/p>\n

    Whip the egg whites until stiff peaks form, adding the 2 tablespoons of sugar in three parts once they become foamy. Once all the sugar has been incorporated, whisk at maximum speed to obtain a firm meringue.<\/p>\n

    Add sifted flour, cornflour and baking powder to the egg yolk mixture. Mix well.<\/p>\n

    Add the lemon zest and mix, then add a little beaten egg white and whisk until well blended. Mix vigorously with the whisk.<\/p>\n

    Add the remaining meringue gently in 2 or 3 times. Use a rubber spatula, folding from bottom to top. You need to gently fold in the beaten egg whites to avoid deflating them. It’s important to maintain an airy volume. That’s what will make the Savoy cake rise and give it a light and airy texture.<\/p>\n

    Spoon the batter into the tin and level the top with spatula<\/p>\n

    Bake for 35-40 minutes until the top of the cake is golden brown. A skewer inserted into the center of the Savoy cake should come out dry. Do not open the oven until after 35 minutes.<\/p>\n

    Turn out onto a wire rack and leave to cool before filling or dusting with powdered sugar and serving.<\/p>\n

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    \"savoy<\/div>\n
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    Very light and moist Savoy cake<\/h2>\n\t\t
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