Biscuit de Savoie - Savoy Sponge CakeTheWorldWideGourmet.com
Total time: 1hr to 2hr
Oven temperature 175° C (350° F)
Preparation time: 10 minutes
Baking time: Under an hour
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:323.3 kcal
Proteins:10.6 g
Fats:10.4 g
Carbohydrate:46.4 g
Fibers:1.2 g
Sugar:14.2 g
Cholesterol:428.5 mg
Sodium:55.3 mg
Calcium:67.8 mg
Energy:792 kcal
Proteins:26 g
Fats:25.6 g
Carbohydrate:113.7 g
Fibers:3 g
Sugar:34.7 g
Cholesterol:1049.9 mg
Sodium:135.6 mg
Calcium:166 mg
SIMILAR RECIPES
Berry “Tartar” with Cream Cheese Mousse and Passion Fruit Coulis
Le Mont-Blanc, a Caribbean Creole cake
Grandma Chiquinha's Orange Cake
Sfouf - Lebanese Semolina Cake
Welsh Cakes
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
For 1 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
whites + 1 whole egg
100
g
flour
25
g
potato starch
35
g
sugar
**For the mold
butter
sugar and flour
METHOD
- Whisk together the egg yolks and sugar until light; mix in the whole egg and then add the flour and potato starch;
- beat the 2 egg whites with 35 g of sugar until stiff peaks form; gently fold the beaten whites into the egg yolk mixture, lifting the batter to incorporate air.
- Butter and flour (flour and sugar) a sponge cake pan, or failing that, a loaf tin; pour the mixture into the prepared pan (it should come up no more than 2/3 of the pan’s height); bake in a 175° C (350° F) oven until done – check with a skewer or thin knife blade.
- Serve warm with crème anglaise, fruit in syrup or simply vanilla ice cream.
CHEF'S NOTES
This is a recipe typical of the Savoy region.
