Biscuit de Savoie sponge cake


Biscuit de Savoie sponge cake
Biscuit de Savoie is not a "biscuit" in the English sense, just a very light sponge cake. It is delicious plain, but it can also be filled with cream, fruit, etc.
112 K 4.5/5 (12 reviews)
Grade this recipe:
Keywords:
Last modified on: December 23th 2014
For 1 cake, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 30 min.
Cooking: 40 min.
All in all: 1 hour 8 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Biscuit de Savoie sponge cake
Preheat the oven to 360°F (180°C).

Prepare the tin or mould by lining the base and sides with cooking parchment.

You can scatter a few flakes almonds in the bottom if you like, but this is not essential.

Stage 2 - 3 min.
Biscuit de Savoie sponge cake
Mix 70 g flour and 70 g potato starch.

Stage 3 - 3 min.
Biscuit de Savoie sponge cake
Put 3 eggs and 100 g caster sugar into a food mixer bowl.

Stage 4 - 5 min.
Biscuit de Savoie sponge cake
Beat on high speed until the mixture is light like a mousse.

Stage 5 - 3 min.
Biscuit de Savoie sponge cake
Sieve the flour and potato flour into the bowl.

Stage 6 - 5 min.
Biscuit de Savoie sponge cake
Gently fold in the flour, just until it is incorporated into the frothy egg mixture.

This is the tricky part of the recipe. This needs to be done rapidly but gently to keep as much air as possible in the mixture. It is best to lean the bowl over on its side and use a soft spatula to lift and turn the mixture.

Stage 7 - 2 min.
Biscuit de Savoie sponge cake
Pour the batter into the mould or tin.

Stage 8 - 40 min.
Biscuit de Savoie sponge cake
Bake for a bout 20 minutes and check that the cake is cooked before taking it our of the oven.

Stage 9 - 2 min.
Biscuit de Savoie sponge cake
Turn the cake out and leave on a wire rack to cool.
Keeping: A few days in the fridge, covered with plastic film. Freezes well.
Source: My mother.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe30 RDI=10 %210 RDI=20 %20 RDI=2 %1,080 RDI=50 %4,540 RDI: 50 %
Per 100 g6 RDI=2 %50 RDI=5 %4 RDI=1 %280 RDI=10 %1,160 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, egg
How much will it cost?
  • For 1 cake : 1.05 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Two-stage beef chuck
Two-stage beef chuck
This recipe cooks beef chuck (or braising steak) in two stages: first, slow-cooked in red wine "in the bag", then fried and served with potato purée and a red-wine sauce.
April 27th 2017108 K4.3 3 hours 60 min.
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
May 8th 2020337 K5 1 hour 15 min.
Gingerbread
Gingerbread
Maybe this recipe will bring back memories.
February 21th 2011287 K4.2 1 hour 4 min.
Exotic fruit tart
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.
May 27th 2020321 K5 2 hours 25 min.
Express apple tart
Express apple tart
A fine apple tart, very quick to make.
April 8th 2020369 K 24.6 55 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-05-11)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page