The Gateau de Savoie is a light airy cake, named after the Count of Savoie who invented it in the 14th century. After the French revolution, two parisian chefs came up with the idea of using starch instead of flour, making the cake even more airy. Gateau de Savoie is delicious as a dessert or an afternoon snack, with fruits on the side.
I am using one of Mercotte’s recipe. Mercotte is a French food critic, blogger and TV presenter. (Note: I made a few minor changes to the original recipe).
Gateau de Savoie has its own dedicated pan. You can easily find it in France, but not in the US. Therefore, I am using the closest pan I could find in the US, which is a bundt cake pan.
Please note the recipe is for a small French-sized cake. If you have a big US cake pan, and you want the cake to be as big as your pan, double the ingredients.