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.
Butter your cake pan. Sprinkle with granulated sugar. The sugar should stick to the sides of the pan (see picture). Place your cake pan in the fridge.
Preheat oven to 420 degrees Fahrenheit.
Separate the egg whites from the egg yolks. Whip the egg whites with a pinch of salt, using an electric mixer. When the eggs start to foam, gradually add the granulated sugar, and continue whipping. Once the egg whites are whipped, gently add the egg yolk, the lemon zest, the sifted flour and the sifted corn starch. Mix gently with a spatula.
Pour the mixture in the cake pan. Bake for 5 minutes at 420 degrees Fahrenheit. Then, lower the oven temperature to 350 degrees Fahrenheit, and continue baking for 20 minutes. Let the cake cool down and sprinkle with powdered sugar. Enjoy!