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.
95K 12 4.5
Last modified on: December 23th 2014
Keywords for this recipe: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:
| 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 ... ?
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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
| 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 €
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: You can get more informations, or check-out other recipes which use it, for example: Hazelnut and orange cake, Pannacotta and blackcurrant crumble, Quince compote, Creamy plum and pear clafoutis, Caramel rice pudding, ... All |
 | Potato starch: You can check-out other recipes which use it, like for example: Finger biscuits, ... All |
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Nanou's chocolate cake, Galette Charentaise, Flamiche, Rabbit civet "à la normande", Craquelin (sweet cracker dough), ... All |
 | Egg: You can get more informations, or check-out other recipes which use it, for example: Crunchy little pieces of fish, Coconut sweetcrust pastry, Pogne de Romans, Scrambled eggs with langoustines and asparagus tips., Pear and chocolate tart with a hint of mint, ... All |
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