This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
124 K 4.5/5 (12 reviews)
1 hour 8 min.
Easy
1.05 €
1 cake
4 IngredientsLast 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
Times for this recipe
Preparation: 30 min.
Cooking: 40 min.
All in all: 1 hour 8 min.
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.
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.
Keeping: A few days in the fridge, covered with plastic film. Freezes well.
Source: My mother.
Nutritional information
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)
Caster sugar
Like these other recipes: Little vanilla, clementine and chestnut verrines, Dublin fruit scones, Mousse with two chocolates, Brioche royale, Little caramelized peach tarts, ... See them all 367
Flour
Like these other recipes: Craquelin (sweet cracker dough), Plain cake, Saucipain, Oat shortbread biscuits, Fougasse with bacon and Comté, ... See them all 208
Potato starch
Like these other recipes: Finger biscuits, ... See them all 1
Egg
Like these other recipes: Pancake batter, Chocolate-chestnut cream cake, Chocolate and matcha tea biscuits, Quiche filling mixture, Toasted almond cake, ... See them all 246
Other recipes you may also like
Tartiflette
A personal version of a classic recipe from Savoy. September 16th 2019631 K 14.6 1 hour 30 min.
Cooking sugar
Cooking sugar, which is one of the basics of patisserie and sweet-making, is a delicate operation in which sugar is heated from 100°C or 212°F to 180°C or 356°F. Here is some information on this tricky subject. [Translator's note: the terms used below correspond to the French tradition, as often used by English-speaking chefs, but there are other stages and terms in other traditions. Best to use a thermometer, and be guided by temperature, as the English terms commonly used in domestic... April 3rd 2019517 K4.9 45 min.
Express chilli con carne
This is a really express recipe, a "true" chilli is longer and more difficult to do. February 21th 2011410 K3.8 35 min.
Chicken breasts with tarragon
Chicken breasts are slowly cooked in a frying pan, then the sauce is made in the same pan with dry white wine, chicken stock and tarragon, and served with sauté (pan-fried) potatoes. February 21th 2011327 K 15 1 hour 40 min.
Stewed rhubarb
This is perhaps the best known use of rhubarb, and can be used as the basis for other recipes. October 13th 2010307 K4.4 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-28)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.