Cakes

Gateau de Savoie (Light Airy Cake)

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.

gateau de savoie

Recipe

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.

Print Recipe
Gateau de Savoie
gateau de savoie
Course Dessert
Prep Time 15 min­utes
Cook Time 25 min­utes
Serv­ings
peo­ple
Ingre­di­ents
Course Dessert
Prep Time 15 min­utes
Cook Time 25 min­utes
Serv­ings
peo­ple
Ingre­di­ents
gateau de savoie
Instruc­tions
  1. 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.
    gateau de savoie pan
  2. Pre­heat oven to 420 degrees Fahren­heit.
  3. 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.
    gateau de savoie mix
  4. 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!
    gateau de savoie
Share this Recipe

Bon Appétit!

French Mom

Dis­clo­sure

Sum­ma­ry
recipe image
Recipe Name
Gateau de Savoie (Light airy cake)
Author Name
Pub­lished On

2 thoughts on “Gateau de Savoie (Light Airy Cake)

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.