A tasty, easy-to-make Savoy cake similar to a sponge cake, a light cloud cake ideally garnished with fruit or served with a scoop of ice cream, custard, or chocolate sauce.
I use for this cake a bundt cake pan which can be replaced by a springform pan so the cookie can be cut in half and filled with custard. It can be a good base for a birthday cake.
Preparation: 10 ' Cooking: 40'
Ingredients :
- 4 eggs
- 100 g flour
- 35 g potato starch
- 120 g sugar I reduced to 100 g + 30 g for the whites
- 1 lemon zest, untreated
- 1 pinch of salt
Instructions :
- Butter and flour a 20 cm mold and keep it cool. Preheat the oven to 180 C (350 F).
- Whisk the yolks with 120 g of sugar (100 g for me) until the mixture is white. Stir in the lemon zest.
- Incorporate the flour and the potato starch, previously sifted, with a spatula.
- Whip the egg whites with a pinch of salt. When the whites start to foam, add the 30 g of sugar.
- Continue to whisk until you obtain smooth and creamy whites.
- Gently fold the egg whites into the previous preparation in 3 batches.
- Pour the preparation, reduce the oven temperature to 160 C and bake for 40 minutes.
- Let cool for about 20 minutes. Turn the cake onto a serving platter. Sprinkle with icing sugar or garnish as desired.
