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.
69,9544.6/5 for 9 ratings
Grade this recipe: Last modified on: December 23th 2014
For 1 cake, you will need:
- 1
70 g flour - 2
70 g potato starch - 3
3 eggs - 4
100 g caster sugar - Total weight: 390 grams
How long does it take?
Time required for this recipe:
Keeping: A few days in the fridge, covered with plastic film. Freezes well.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 28 min. | 40 min. | 1 hour 8 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 5 min.
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.
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.
Mix 70 g flour and 70 g potato starch.
Stage 3 - 3 min.
Put 3 eggs and 100 g caster sugar into a food mixer bowl.
Stage 4 - 5 min.
Beat on high speed until the mixture is light like a mousse.
Stage 5 - 3 min.
Sieve the flour and potato flour into the bowl.
Stage 6 - 5 min.
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.
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.
Pour the batter into the mould or tin.
Stage 8 - 40 min.
Bake for a bout 20 minutes and check that the cake is cooked before taking it our of the oven.
Stage 9 - 2 min.
Turn the cake out and leave on a wire rack to cool.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,085 Kcal or 4,543 Kj | 25 gr | 209 gr | 16 gr |
| 54 % | 10 % | 20 % | 2 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 278 Kcal or 1,164 Kj | 6 gr | 54 gr | 4 gr |
| 14 % | 2 % | 5 % | 1 % |
| Per cake | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,085 Kcal or 4,543 Kj | 25 gr | 209 gr | 16 gr |
| 54 % | 10 % | 20 % | 2 % |
How much will it cost?
- For 1 cake : 1.01 €
Source
My mother.More recipes?
This recipe uses (among others) | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Brioche galette, Blackcurrant liqueur, Elsa's Comtoise galette, Apple Batter Puddings, Arizona cupcakes, ... All |
| Flour: You can get more informations, or check-out other recipes which use it, for example: Lumberjack turnovers, How to succeed in making sabayon (syllabub), Pretzels, Saucipain, Vegetable clafoutis, ... All |
| Egg: You can get more informations, or check-out other recipes which use it, for example: Tomato omelette, Caramel rice pudding, Cocotte eggs with Comté, Muffin dough, Fried eggs with tomatoes, ... All |
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