| Time | Servings | Difficulty |
|---|---|---|
| 01:00 | 6 | Easy |
Introduction
To share
The Savoy cake is an ultra light and fluffy sponge cake. It’s a quick and easy cake to make. This is a dairy and gluten free recipe.
The extra thing:
- Replace lemon zest with orange zest or orange blossom water.
- Respect the cooking times and temperatures for a successful cake.
- Serve it with fresh fruit, whipped cream.
Ingredients
| 6 egg yolk | |
| 7 egg whites | |
| 2 yellow lemon pour le zeste | |
| 150g cornstarch | |
| 180 g sugar | |
| 2 tbsp icing sugar |
Instructions
|
1
|
Preheat the oven to 220°C.
Take the zest of the lemons above the sugar. |
|
2
|
In a bowl (the largest), whisk the egg yolks with 2/3 of the lemon-flavoured sugar until the mixture thickens and whitens.
|
|
3
|
In the other bowl, whisk the egg whites. When they begin to foam, pour in the last third of the lemon-flavoured sugar.
|
|
4
|
Butter the mold and sprinkle with icing sugar.
|
|
5
|
In the 1st bowl containing the egg yolks, incorporate the cornstarch using a rubber spatula, lifting the device.
Add the egg whites in several times to the 1st mixture using a spatula, proceeding delicately. |
|
6
|
When the mixture is homogeneous, pour it into the mould.
Bake for 5 minutes at 220°C and then lower to 140°C for 35 minutes. |
|
7
|
Turn out onto a rack to cool.
To serve. |
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