Gâteau de Savoie — airy sponge cake
An airy cornflour sponge scented with lemon zest.
Active time30 min
Cooking35 min
Total1 h 30 minResting : 30 min
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Ingredients
- 1 unwaxed lemon
- 10 g unsalted butter
- 1 egg white
- 6 eggs
- 150 g cornflour
- 1 pinch of fine salt
- 180 g caster sugar
Preparation
Butter a deep 22 cm cake tin. Wash the lemon and finely grate the yellow peel without the pith. Separate the eggs. Beat the yolks with 130 g of sugar and the zest until pale and doubled in volume.
1 unwaxed lemon10 g unsalted butter6 eggs180 g caster sugar- deep cake tin
- pastry brush
- fine grater
- mixing bowl
- electric hand mixer
Separate the additional egg white from its yolk. In another clean bowl, whip the separated whites with the extra white and salt. Once foamy, gradually add 50 g of sugar and whip to firm peaks. Gently fold into the yolks, alternating with sifted cornflour and finishing with whites to retain the air.
1 egg white150 g cornflour1 pinch of fine salt- mixing bowl
- electric hand mixer
- sieve
- spatula
Heat the oven to 220 °C. Pour the batter into the tin and bake for 10 minutes. Lower to 130 °C and bake for a further 25 minutes. The cake should be golden and a skewer inserted in the centre should come out clean.
- oven
- wooden skewer
Carefully turn onto a rack and cool for about 30 minutes before slicing.
- cooling rack
Allergens
- Eggs
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration